Sazerac
New Orleans' official cocktail. Peychaud's bitters is traditional.
LevelAdvanced
MethodStir
GlassRocks
Serves1
Ingredients
- 60 mlWhisky
- 7 mlSugar syrupMake it: stir equal amounts of sugar and hot water until clear. Keeps 2 weeks in the fridge.
- 3 dashesAngostura bitters
- 5 mlAbsinthe (optional)Used as a 'rinse': swirl a few drops inside the glass, then pour it out.
Plus ice.
Bar tools
- Jigger
- Strainer
- Bar spoon
- Peeler
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Sazerac
- Chill a glass in the freezer. Swirl the absinthe inside it, then pour it out.
- Stir the whisky, syrup and bitters with ice for 30 seconds.
- Strain into the chilled glass with no ice.
- Squeeze a lemon peel over the top, then throw the peel away.
Garnish: Lemon oil (peel discarded)