Sazerac

A spirit-forward, aromatic cocktail with spicy rye, bright bitters, a whisper of absinthe, and a burst of lemon oil. Served chilled and traditionally without ice, it drinks crisp, strong, and silky.

Total time: 8 min • Active: 5 min • Inactive: 3 min

Cooking feedbackNo ratings yetCook notes summary and your notes

Cook Notes Summary

No summary yet.

Generated from private cooking notes.

View Recipe Steps

Ingredients

1 dash absinthe
2 oz rye whiskey
1 count sugar cube
4 dash Peychaud's bitters
1 dash Angostura bitters
1 count lemon twist

Timeline

Set a meal time in the scratch meal to see clock times

Sazerac

T-08:00

T-05:00

T-04:00

T-03:00

T-02:00

T-01:00

T-00:00

Chill a rocks glass until cold.

Combine the rye whiskey, sugar cube, Peychaud's bitters, and Angostura bitters in a mixing glass.

Add ice to the mixing glass and stir until the drink is well chilled.

Add a small splash of absinthe to the chilled rocks glass, swirl to coat the inside, and discard the excess.

Strain the chilled drink into the absinthe-rinsed rocks glass, traditionally without ice.

Express the lemon twist over the drink and discard it, or drop it in if preferred.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Sazerac

Cook Notes Summary

Ingredients

Timeline

Engagement Levels

Your Cooking Notes