Sazerac
Yield: 1.0
Glass: Rocks glass, 6–8 oz
Scale this recipe
Adjust for any number of servings while keeping the ingredient proportions intact.
classic cocktail
rye
stirred
spirit-forward
seeded
Ingredients
- 2 oz rye whiskey
- 0.25 oz simple syrup
- 3 dash Peychaud's bitters
- Absinthe rinse
- Lemon twist, for garnish
Instructions
Stir whiskey, syrup, and bitters with ice, strain into an absinthe-rinsed glass.
Behind the drink
A little history
Mid-1800s
New Orleans
The Sazerac developed in nineteenth-century New Orleans, originally linked to Sazerac de Forge et Fils cognac and Peychaud’s bitters. Rye later became the standard base, with absinthe supplying the aromatic rinse.
Sazerac history