Sazerac
Rye, Peychaud’s, and a little sugar, stirred and served neat in an absinthe-washed glass.
- Glass
- Rocks glass
- Method
- Stirred
- Served
- Neat, no ice
- Garnish
- 1 wide strip of lemon peel
Ingredients
1 drink, as written.
- 2 oz rye whiskeyBuffalo Trace’s Sazerac 6-Year
- 3 dashes Peychaud’s bittersAbout Peychaud’s bitters
- 1 dash Angostura bittersAbout Angostura bitters
- 1 tsp simple syrup
- Absinthe, to spritz the glassHerbsaint or another authentic absinthe, not Pernod
- 1 wide strip of lemon peel
In a rocks glass
In a 28 oz shaker
A half gallon
Batch amounts are the mix before ice. Shake or stir each round with ice, or pour it over ice. A half gallon is the max-fill line on a Ninja SLUSHi.
Method
- Fill the rocks glass with ice and water to chill it, and set it aside. If you can plan ahead and don’t need a lot of glasses, just put them in the freezer. Either way, you want a chilled glass.
- Fill the mixing glass halfway with ice. Add the rye, the Peychaud’s, the Angostura, and the simple syrup.
- Stir, and let it sit for a moment.
- Dump the ice and water out of the chilled rocks glass, then spritz the inside with absinthe.
- Strain the chilled whiskey from the mixing glass into the rocks glass.
- Cut a nice, wide lemon peel. Squeeze and twist it over the drink to express the oils, then rub it around the rim. Don’t leave the peel in this drink.
- Serve neat.
From my notes
- Gear: a peeler, a spray bottle filled with the absinthe, a rocks glass, and a mixing glass and spoon (or a cocktail shaker).
