The Sazerac

The Sazerac

Made  times
NYRudy 4

"The standard to which all cocktails compare."
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5 m 1 servings
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Original recipe yields 1 servings



  • Prep

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  1. In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water.
  2. Add several small ice cubes and the rye whiskey, the Peychaud's bitters, and the Angostura bitters.
  3. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess.
  4. Garnish with a twist of lemon peel.
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