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Fennel Peppercorn Sazerac with star anise and lemon peel garnish

Fennel and Peppercorn Sazerac

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Twist up the aromas and flavors on your Sazerac with this intriguing combination of fennel and peppercorn in a Sazerac. Think of fresh fennel on a salad with cracked pepper and some spicy vegetables and a sweet dressing. It’s a flavor combination that elevates the classic Sazerac.
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Course Drinks
Cuisine rye cocktail
Servings 1


  • 2 oz rye whiskey
  • ½ oz fennel simple syrup
  • 3 dashes Peychaud’s bitters
  • 1 barspoon peppercorn tincture
  • Absinthe mist for glass
  • Lemon peel: use and discard


  • Chill glass and add 1 to 2 spritzes of absinthe to the glass. Combine rye, fennel simple syrup, bitters and tincture in a mixing glass and fill with ice. Stir until well-chilled, about 30 seconds. Strain into your chilled, rinsed, or misted glass and express the lemon peel over the drink. Discard the lemon peel.


**Fennel Simple Syrup
  • 1 medium bulb fennel, chopped
  • 1 cup sugar
  • ¾ cup water
  • 1 star anise
Heat sugar and water to simmer. Add the fennel and star anise. Let it return to a simmer, then take off heat. Let steep for 1 hour. Strain and store in fridge. Will keep for about a month.
***Peppercorn Tincture
  • 2 tablespoons peppercorns
  • 2 oz high proof grain alcohol or vodka
Put peppercorns and alcohol in a small glass jar. Put in a cool, dark place, agitating every few hours. After 24 hours, taste test. See if the tincture is strong enough for you. I usually leave mine in 48 to 72 hours. Strain and store in a clean glass jar in a cool, dark place.
Keyword absinthe, fennel, peppercorn, rye cocktail, sazerac
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