Monday, February 16, 2009

Recipe: Sazerac


2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred)

½ oz. Simple Syrup

5 dashes Peychaud’s Bitters

2 dash Angostura Bitters

¼ oz. Herbsaint (Pernod can be used as a substitute)

1 Lemon twist

Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled ¾ with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters.

Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac).

Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess.

Strain your cocktail from the shaker into the Herbsaint lined glass.

A real Sazerac is served up and chilled, no rocks should be in the drink.

Twist a lemon peel over the glass, rim the glass and then drop it in. Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink.

Credit: Kevin Lacassin  of

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