Whiskey
Sazerac
Rye whiskey gives the Sazerac a dry, spicy backbone that’s quickly softened by a thin veil of absinthe and a hint of sweet simple syrup. The drink arrives chilled, stirred over ice, then strained into a rocks glass that’s been rinsed with the aromatic spirit. A single lemon peel, expressed over the surface, adds a bright citrus oil that lifts the bitters’ floral note. The result is a focused, aromatic cocktail ready for a nightcap.
Ingredients
- Whiskey (Rye) 2 oz
- Syrup (Simple) 0.25 oz
- Bitters (Peychaud's) 3 dashes
- Absinthe Rinse
- Glass:
- Rocks
- Garnish:
- Lemon Peel
Instructions
- 1
Rinse glass with absinthe
- 2
Stir remaining ingredients with ice
- 3
Strain into glass
History
The Sazerac originated in early 19th‑century New Orleans, where it was first mixed with cognac before rye whiskey became standard in the 1850s. It was popularized at the Sazerac Coffee House, which gave the drink its name.
Tasting Notes
The nose is dominated by herbal absinthe and bright lemon oil, followed by the peppery rye. On the palate the sweetness is restrained, the bitters add floral depth, and the finish is dry and lingering.
Serve it neat as an after‑dinner sipper to wind down the evening.
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