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Sazerac
Difficulty: Hard
Antoine Peychaud
A sip that demands attention. Rye, bitters, and aromatics built for serious cocktail bars. Intense and focused. Originated in 19th-century New Orleans.
Method
✦ Rinse glass with absinthe and discard excess.
✦ Stir remaining ingredients with ice.
✦ Strain into rinsed glass.
Serve
Served in a rocks glass with no ice. Garnished with a lemon peel to lift aromatics.
Ingredients
✦ 60ml Rye whiskey
✦ 15ml Sugar syrup
✦ Peychaud’s bitters
✦ Absinthe rinse
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