Classic Sazerac Recipes

CLASSIC SAZERAC

Steps:

• Fill an old-fashioned glass with ice and set aside.
• Place the sugar cube in a second old-fashioned glass and add the bidders. Muddle these together until the sugar cube is broken and thoroughly mixed with the bitters.
• Add the rye whiskey and stir until the sugar dissolves.
• Fill a small spray bottle with the absinthe. Discard the ice cubes and spray the interior of the chilled glass with absinthe.
• Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Serve immediately.

CLASSIC SAZERAC

Steps:

• Muddle the sugar and bitters to a paste in an old-fashioned glass. Fill the glass with ice, add the bourbon and stir for 12 to 15 seconds with a bar spoon or long-handled spoon.
• In a second old-fashioned glass, add the absinthe, swirl to coat the inside of the glass, then discard the excess absinthe. Strain the bourbon mixture into the absinthe-rinsed glass.
• Serve without ice, neat. Garnish with a lemon peel.

CLASSIC SAZERAC COCKTAIL

Steps:

• Gather the ingredients.
• Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
• In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube .
• Add the rye whiskey and stir.
• Discard the ice in the chilled glass. Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
• Pour the whiskey mixture into the absinthe-rinsed glass.
• Gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like. Serve and enjoy.

CLASSIC SAZERAC

Steps:

• Combine all ingredients except lemon twists in a cocktail shaker. Stir until chilled, then strain into a pitcher or divide among 6 glasses. Garnish with lemon twists.

CLASSIC SAZERAC

Steps:

• Chill a rocks glass with ice water. Put a scoop of crushed ice into a shaker and add the whiskey and Peychaud's and Angostura bitters. Shake vigorously to chill. Empty the chilled glass and dip the glass rim in Herbsaint or another anise liqueur. Strain the chilled rye mixture into the glass. Run a lemon twist around the rim and drop it into the drink.
• A common ingredient in French Quarter cocktails, and the distinctive flavor in a Sazerac, bitters are a distillation of herbs, barks, and roots. Named after their slightly bitter taste, they are a digestive and appetite stimulant. Angostura and Peychaud's are two of the most popular varieties.