One of the many cocktails that was invented in New Orleans in the 19th C, the Sazerac is a heady mix of Rye Whiskey, sugar, bitters and a spot of Absinthe. It’s one of those classic cocktails that knocks you out of the room. Using Peychaud’s bitters instead of Angostura with its liquorice notes makes all the difference!
Here is some equipment you might need:
For UK measurements, please use my handy Cocktail Measurements converter!
If you are in the USA, you can find a great selection of Rye Whiskey & Absinthe at ReserveBar.com.
If you are in the UK, you can find a great selection of Rye Whiskey & Absinthe at The Whisky Exchange.
- 3 oz Rye Whiskey
- 1 cube sugar
- Peychaud's bitters
- 3 drops Absinthe
- Lemon twist
- Add the sugar cube to a mixing glass and soak it with the bitters
- Muddle it to break up the sugar
- Add the rye and ice to the mixing and stir
- Add the drops of absinthe to a rocks glass and coat the sides
- When the rye is chilled, strain into the rocks glass
- Garnish with the lemon twist
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