Sazerac Cocktail

This traditional New Orleans cocktail is made with rye, sugar, bitters, lemon and just a rinse of absinthe. It's been made the same way -- without complaints -- by generations of bartenders in the Big Easy. Follow these instructions to the letter, and there's no way you can go wrong.
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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 drink
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Ingredients

1 sugar cube

2 1/2 ounces rye whiskey

3 dashes Peychaud's bitters

2 dashes Angostura bitters

Dash absinthe 

1 piece lemon peel

Directions

  1. Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir.
  2. Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately.