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+ servings
Sazerac cocktail with lemon garnish and Peychaud's bitters

Classic Sazerac

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
For this classic Sazerac we’ll stick to the basics, rye whiskey, Peychaud’s bitters, simple and a touch of absinthe. Note how the Peychaud’s bitters tie together the sweetness and mouthfeel of the rye to the absinthe rinse to the licorice and citrus notes in the bitters.
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Course Drinks
Cuisine rye cocktail
Servings 1


  • 2 oz rye whiskey 100 proof
  • ½ oz simple syrup
  • 3 dashes Peychaud’s bitters
  • Absinthe rinse or mist from an atomizer (I used Copper and Kings Absinthe)
  • Lemon peel


  • Combine whiskey, simple and bitters in a mixing glass and add ice. Stir until well-chilled. Strain into a rocks glass rinsed with absinthe. Express a lemon peel over the cocktail and discard the peel or dress up the rim of the cocktail.
Keyword absinthe, bitters, sazerac, whiskey cocktail
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