Whisky · Stir · Rocks · 4 min
Sazerac
The Sazerac House recipe. Before the 1870s it was made with cognac, which is still the IBA's version.
What's in it
- 45ml (1½ oz) Rye whiskeyor cognac, which is how it was made before the 1870s
- 1 Sugar cubeor 5ml simple syrup
- 3 dashes Peychaud's bitters
- 7.5ml (¼ oz) Herbsaint, to rinseor absinthe or pastis
- 1 Lemon twist optional
How to make it
- Fill a rocks glass with ice to chill it.
- In a second rocks glass, soak the sugar cube with the bitters and crush it.
- Add the rye and some ice, and stir until cold.
- Tip the ice out of the first glass, rinse it with the Herbsaint and discard the excess.
- Strain the drink into the rinsed glass, with no ice, and express a lemon twist over it.
With simple syrup instead of a cube
In step 2, put 5ml simple syrup and the bitters in the second glass. There is nothing to crush; everything else is the same.
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