Cajun & Creole

Sazerac Cocktail

Name: Sazerac Cocktail
Total time: 5 min
Yield: 2 servings
Cuisine: Cajun & Creole
Ingredients: 2 oz rye whiskey; 1 sugar cube (or 1/2 tsp simple syrup); 4 dashes Peychaud's bitters; 1/4 oz absinthe (for rinsing); 1 strip lemon peel

New Orleans' official cocktail, a bracing rye whiskey drink perfumed with absinthe and Peychaud's bitters in a chilled glass.

5 minutes

Serves 2

Drink

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Chill an old-fashioned glass by filling it with ice and water while you build the drink, allowing it to frost for at least 3 minutes.

2
In a separate mixing glass, muddle the sugar cube with the 4 dashes of Peychaud's bitters until the sugar mostly dissolves into a fragrant paste.
3
Add the 2 oz of rye whiskey and a handful of ice to the mixing glass, then stir steadily for 20 to 30 seconds until well chilled and slightly diluted.
4
Discard the ice and water from the frosted old-fashioned glass, pour in the 1/4 oz absinthe, and swirl it around to coat the entire interior before discarding any excess.
5
Strain the chilled whiskey mixture into the absinthe-rinsed glass, leaving it neat with no ice for an authentic serve.
6
Twist the lemon peel over the surface to express its oils, rub it around the rim, then drop it in or discard per preference and serve immediately.

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