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: 10 min • Active: 5 min • Inactive: 5 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.
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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
Steps
Chill a rocks glass until cold.≈ 5 min Combine the rye whiskey, sugar cube, Peychaud's bitters, and Angostura bitters in a mixing glass.≈ 1 min Add ice to the mixing glass and stir until the drink is well chilled.≈ 1 min Add a small splash of absinthe to the chilled rocks glass, swirl to coat the inside, and discard the excess.≈ 1 min Strain the chilled drink into the absinthe-rinsed rocks glass, traditionally without ice.≈ 1 min Express the lemon twist over the drink and discard it, or drop it in if preferred.≈ 1 min
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Yields
- 1 drink chilled Sazerac
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