Classic Sazerac
Heather Wibbels
For this classic Sazerac recipe, we’ll stick to the basics: rye whiskey, Peychaud’s bitters, simple syrup and a touch of absinthe.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Drinks
Cuisine rye cocktail
- 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 for garnish
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