Sazerac
Ingredients
- 2 splashes of absinthe substitute Pernod or Herbsaint
- 4 ounces rye whiskey
- 1/2 ounce simple syrup see notes
- 6 dashes of Peychaud’s Bitters
- Optional: garnish with thick peel of lemon
Instructions
- Swirl absinthe (or substitute) in two old-fashioned glasses so that the entire inside of the glass is coated. Fill each glass with ice cubes to chill.
- In a pint glass or mixing glass, add rye whiskey, simple syrup and bitters. Add ice.
- Stir until chilled and strain (ideally using a Hawthorne strainer) into each prepared glass. Serve without ice. If you do want ice, use one very large cube which will chill the drink rather than dilute it.
- Optional: rub lemon peel around rim of glass and serve on top of drink.
Notes
* Peychaud's Bitters are a necessary ingredient for this cocktail.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
