Sazerac

Learn to make a classic New Orleans Sazerac cocktail at home.

Course Drinks

Cuisine American

Keyword sazerac, sazerac cocktail, sazerac drink

Prep Time 3

Servings cocktail

Calories 193kcal

Begin by rinsing the inside of your chilled rocks glass with absinthe. Make sure each part of the inside of the glass has been coated, then discard any excess absinthe in the glass. Set aside your absinthe-rinsed glass.
Next, In the bottom of a mixing glass, muddle together the water, sugar cube and 4 dashes Peychaud’s bitters. Muddle until the sugar cube has been crushed and mostly dissolved.
Add the rye whiskey and ice and stir for about 15 seconds until well chilled.
Strain into your prepared glass.
Last, twist the outside of a lemon peel over your drink and around the rim to express lemon oil. Then use the lemon peel to garnish your drink either over the side of the glass or with a cocktail pick.

To make this drink properly, you should never shake it in a cocktail shaker. A Sazerac should never be served with ice cubes as this can dilute your drink.
Don’t put the lemon peel into your drink; hang it over the edge or use a cocktail pick as we did to garnish the drink.
Since this drink doesn’t contain any ice, a rocks glass on the smaller side (such as one used for scotch) is a great glassware choice.