Classic Sazerac Cocktail

Ingredients

• 1/4 ozabsinthe or Herbsaint, for rinsing
• 1sugar cube
• 3 dashesPeychaud's bitters
• 1 dashAngostura bitters (optional, for depth)
• 2 ozrye whiskey
• 1lemon peel, for garnish

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Chill a rocks glass with ice water while you prepare the drink.

2. 2

   In a separate mixing glass, muddle the sugar cube with the Peychaud's and Angostura bitters and a splash of water until dissolved. Add the rye and fill with ice; stir 20–30 seconds until well chilled.

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3. 3

   Discard the ice water from the rocks glass. Add the absinthe and swirl to coat the inside of the glass entirely, then discard the excess (no ice goes in this glass).

4. 4

   Strain the chilled rye mixture into the absinthe-rinsed glass — the Sazerac is traditionally served neat, without ice.

5. 5

   Twist a lemon peel over the glass to express its oils across the surface, rub it along the rim, and either drop it in or discard it — no oversized garnish, just the aromatic oil.