How To Make Sazerac Cocktail
Enjoy a New Orleans classic drink with the Sazerac cocktail. It’s made with rye whiskey, sugar, and bitters, served over ice.
Serves:
Ingredients
- ice cubes,enough to fill a rocks glass
- Herbsaint,Pernod, Ricard, or absinthe, just enough to coat a glass
- 1sugar cube,or 1 tsp simple syrup
- 5dashesPeychaud’s bitters
- 2ozrye whiskey
- 1large ice cube
- 1lemon peel
Instructions
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Fill the first rock glass with ice cubes. Set aside to chill.
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Once cold, empty the ice and pour a small amount of Herbsaint into the glass. Swirl it around until it has coated the inside of the glass, then pour it out. Set aside.
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Add the sugar cube and bitters to another, second rocks glass and muddle. Add ½ ounce cold water to help break the sugar cube down, if needed.
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Alternatively, combine simple syrup and bitters in the glass (no muddling required).
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Add 2 ounces rye and one large ice cube. Stir slowly until chilled.
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Strain the mix into the Herbsaint-rinsed rocks glass. Twist the lemon peel above the cocktail to release the oils, then run it along the edge of the glass.
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Discard the lemon peel or leave it on the edge of the glass.
Nutrition
- Calories: 157.45kcal
- Fat: 0.04g
- Saturated Fat: 0.00g
- Monounsaturated Fat: 0.00g
- Polyunsaturated Fat: 0.01g
- Carbohydrates: 2.84g
- Fiber: 1.27g
- Sugar: 1.41g
- Protein: 0.18g
- Sodium: 0.76mg
- Calcium: 16.09mg
- Potassium: 19.84mg
- Iron: 0.11mg
- Vitamin A: 0.36µg
- Vitamin C: 15.48mg
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