Best Sazerac Recipe
The Sazerac, a sophisticated rye-based drink out of New Orleans that has been charming cocktail drinkers for ages. This classic concoction blends bold flavors, a touch of absinthe, and an elegant lemon peel garnish.
Calories 171kcal
Ingredients
- 2 oz rye whisky
- 1 sugar cube
- 3 dashes Peychaud's bitters
- absinthe for rinsing the glass
- lemon peel for garnish
- ice cubes
Instructions
- Take an old-fashioned glass and rinse it with absinthe, swirling it to coat the inside of the glass. Discard any excess absinthe.
- Muddle the sugar cube with Peychaud's bitters until the sugar is dissolved. Add the rye whisky and a handful of ice cubes to the mixing glass.
- Stir gently for about 30 seconds to combine and chill the ingredients.
- Strain the mixture from the mixing glass into your glass. Twist a lemon peel over the drink, then drop it into the glass for garnish.
Notes
- You can use too much absinthe despite only using it as a rinse. Give it a swirl -- enough to coat the inside of the glass -- then discard what remains. The licorice taste can be overpowering for some, so it's better to err on the side of caution and remove the residual liqueur.
- Don't rush the muddling. The sugar cube must dissolve completely in the bitters before you can move on to the next step. Doing so ensures a smooth texture and evenly distributes the sweetness throughout the drink.
- To twist the lemon peel, turn it so that the yellow side faces down (i.e., towards the cocktail). Partially tear the peel to release the fragrant oils into the drink and bring to the fore the citrusy aroma. To complete the move, gently rub the peel around the rim of the glass so that the citrus can be tasted with every sip.
Nutrition
Calories: 171kcal | Carbohydrates: 5g | Fat: 0.01g | Sodium: 0.04mg | Potassium: 1mg | Sugar: 4g | Calcium: 0.04mg | Iron: 0.01mg