Garnish:
Lemon zest twist
How to make:
Ice glass and set to one side. Separately, in another glass stir other ingredients with ice. Discard ice in the now chilled set aside glass and rinse with absinthe (or Herbsaint). Then strain drink into absinthe/Herbsaint washed glass.
| 1 1/2 fl oz | Straight bottled-in-bond rye whiskey |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whiskey with a dash of sugar, stirred and strained into an Herbsaint washed glass.
History:
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
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