Sazerac

    Pack a rocks glass with ice and fill it with water. In another, muddle the sugar cube with the bitters and 1 tsp of water. Add the rye and several ice cubes and stir well. Dump the ice water from the first glass and pour in the absinthe. Swirl it around to coat the inside and dump the excess. Strain the chilled drink into the absinthe-coated glass. Twist a lemon peel over the top and rub it around the rim.

    AntiqueComplicatedFat TuesdayFive-star cocktailsHerbaceousNew OrleansPreprandialSouthernStandards

    Similar cocktails:

    Sazerac No. 2
    • 2 oz Cognac
    • 1 tsp absinthe or Herbsaint
    • 4 dashes Peychaud's bitters
    • 1 sugar cube

    Pack a rocks glass with ice and fill it with water. In another, muddle the sugar cube with the bitters and 1 tsp of water. Add the Cognac and several ice cubes and stir well. Dump the ice water from the first glass and pour in the absinthe. Swirl it around to coat the inside and dump the excess. Strain the chilled drink into the absinthe-coated glass. Twist a lemon peel over the top and rub it around the rim.

    ComplicatedRedSouthern

    La Louisiane
    • ¾ oz rye
    • ¾ oz Bénédictine
    • ¾ oz sweet vermouth
    • ¼ tsp absinthe or Herbsaint
    • 1 dash Peychaud's bitters

    Stir and strain into a cocktail glass. Cherry garnish.

    All booze and bittersExpensiveFat TuesdayFive-star cocktailsHerbaceousManhattan’s progenyNew OrleansProhibition era and vintageSouthern

    New Pal
    • 1 oz rye
    • 1 oz Campari
    • 1 oz sweet vermouth
    • 1 dash Peychaud's bitters
    • ½ tsp Herbsaint

    Stir and strain into a cocktail glass. Flame an orange peel over the top and drop it in.

    All booze and bittersBitterFive-star cocktailsHerbaceousManhattan’s progenyPreprandial

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