Sazerac

Photo by Museum of the American Cocktail

Ingredients

1 sugar
2 ounces rye whiskey
½ teaspoon Splash Herbsaint (or Pernod)
Lemon peel
4 Peychaud Bitters
Ice
½ teaspoon Splash water

In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that...

View full recipe at Epicurious

Comments

Variations on Sazerac

- 5 dashes Peychaud Bitters
- 1 cup ice
- 1 tablespoon absinthe
- 1 sugar cube (preferably rough-cut and unbleached*)
- 1 1/2 teaspoons club soda
- +1 other ingredients
Sazerac
- 1/2 ounce Pernod
- 1 1/2 ounces Cognac
- Ice
- 2 dashes of Angostura bitters
- 3 dashes of Peychaud's bitters
- 1 sugar cube
- 1 lemon twist
- 1 1/2 ounces rye
Sazerac
- 1 sugar
- 1 teaspoon water
- 2 ounces rye whiskey
- 1 Pernod
- 1 Peychaud's bitters
- 3 ice cubes
- Twist lemon peel
Sazerac
- 1/4 ounce Simple Syrup
- 1 lemon twist
- Ice
- 1 1/2 ounces bourbon
- 4 dashes of Peychaud’s bitters
- 2 dashes of Angostura bitters
- 1/2 ounce pastis
Sazerac
- 1 lemon twist
- 0.25 ounce(s) absinthe or Pernod
- 1 sugar cube
- 2 dash(es) of Angostura bitters
- 3 dash(es) of Peychaud’s bitters
- Ice