This sazerac recipe is rye stirred with sugar and bitters, rinsed with a drop of absinthe. It is not an old fashioned built on a sugar cube and orange.
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Sazerac
- Total Time: 5 minutes
- Yield: 1 drink 1x
Description
Sazerac. From Your Daily Hit.
Ingredients
Scale
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 ounces (60ml) rye whiskey
- absinthe, to rinse
- lemon peel
Instructions
- Rinse a rocks glass with absinthe and dump the extra.
- Muddle the sugar with the bitters. Add rye and ice and stir.
- Strain into the rinsed glass. Twist the lemon peel over the top and do not drop it in.
Notes
The lemon oils go over the drink. The peel itself stays out.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: No-cook
- Cuisine: American
Rye
The standard. Bourbon is a softer stand-in.
Bitters
Peychaud’s. Angostura is a different drink.
Absinthe
A rinse, not a pour. A pastis works if that is what you have.
Ice
Stir with ice, serve without a cube in the glass if you want it undiluted in the cup.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
No absinthe?
Skip the rinse. Say so. The rye and bitters still make a drink.
Sugar
A cube, or a barspoon of syrup.
Glass
A rocks glass.
Orange peel?
Lemon. Orange belongs on an old fashioned.
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