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(Wanna skip to the recipe? Click here.)
The Sazerac is one of the oldest classic cocktails around. Spirit forward, beautifully aromatic and layered, this cocktail is like Mr. Toads wild ride for your taste buds.
First you smell the lemon oil and absinthe, then taste what is essentially a Peychaud’s Old Fashioned. Then you enjoy a nice, long, smooth finish.
If you haven’t had a Sazerac yet, order one the next time you go out to your favorite craft bar… or better yet, make one after this video!
(And if you want to try a traditional Cognac Sazerac, get that recipe here.)
Sazerac
When properly made, a Sazerac is a thing of beauty – it is spicy, sweet, aromatic and complex.
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Equipment
- 1 Bitters Bottles optional
Ingredients
- 1 cube Sugar
- 3 dashes Peychaud's Bitters
- 2 oz Rye Whiskey
- 0.75 oz Absinthe
- 1 Lemon Peel (for Garnish)
Instructions
- Chill serving glass with ice.
- In a mixing glass, add sugar and bitters; muddle into a syrup.
- Add whiskey and ice to the mixing glass and stir.
- Dump ice from serving glass and coat it with absinthe.
- Garnish with a lemon twist.
I bought a tiny -4 ounce spray bottle to coat the glass with. Much easier and don’t waste as much absinthe.