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Sazerac (New Orleans style)

While bartenders in other cities have complicated the Sazerac by using a combination of spirits [us included - Difford's Sazerac recipe], in New Orleans...
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Peter Griffith’s Avatar Peter Griffith
22nd December 2021 at 23:03
My variant: use Peychaud’s Barreled Bitters, and Orgeat instead of simple syrup. Subtle and delicious.
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Sandip Gohil’s Avatar Sandip Gohil
24th July 2021 at 02:36
Woof! Quite the drink. Might experiment with the below or the DeGroff and Morgenthaler methods
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John Hinojos’ Avatar John Hinojos
5th July 2021 at 03:36
This is great. Upped the Rye to 2 oz, but left the remaining ingredients the same. Wonderful.
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Steve Anderson’s Avatar Steve Anderson
16th January 2021 at 22:58
My preferred measures:
2 shots Rye
1/2 shot simple syrup
1/2 shot water
4 or 5 dashes Peychauds bitters
Absinthe.
Stir the rye with water, simple syrup and bitters with ice. Coat the inside of a ice chilled glass with Absinthe. Pour out the extra Absinthe and pour in the drink. Squeeze a lemon peel and drop in the glass to serve.
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