Recipe

Name Sazerac
Source http://www.esquire.com/food-drink/drinks/recipes/a3876/sazerac-drink-recipe/
Course Cocktails
Original

1 sugar cube
2 1/2 ounces whiskey -- rye whisky
2 dashes Bitters -- Peychaud's bitters
1 dash Bitters -- Angostura bitters
1/8 tsp absinthe
lemon peel

In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,* the Peychaud's bitters, and the Angostura bitters.**

Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn't so picky).

* Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old).

Parsed Ingredients
whole fraction measure ingredient
1 sugar cube
2 1/2 ounce whiskey -- rye whisky
2 dashes Bitters -- Peychaud's bitters
1 dash Bitters -- Angostura bitters
1/8 teaspoon absinthe

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