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 feedback0% would make again (1)Cook notes summary and your notes

Cook Notes Summary

The drink was still enjoyable, but the substitutions made it less bright and lively than expected. The main issues were missing citrus freshness and a presentation that felt too small in a rocks glass. Next time, use proper lemon and a sugar cube if possible, and consider either a smaller glass or a slightly larger batch to better match the serving size.

Generated from private cooking notes.

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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

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Sazerac

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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.

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Sazerac

Cook Notes Summary

Ingredients

Timeline

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