This Sazerac drink recipe is a stiff one composed of an absinthe rinse, water, demerara sugar, Peychaud’s bitters, rye, cognac, and orangepeel. It’s heady, aromatic, and has layers of flavors pretty complex for such asimple drink.
Prep Time 7 minutesmins
Chilled rocks glassplace it in the freezer for at least 5 minutes
1teaspoonabsintheI used St. George Absinthe Verte
4 to 6dashes Peychaud’s bitters
1 and 1/4ouncerye whiskey*
1 and 1/4ounce cognac
Handful of ice
Add the absinthe to the chilled rocks glass and swirl and roll it until the absinthe has coated the glass (try to get the whole glass coated). Set aside.
In a metal shaker or glass mixing vessel, muddle the sugar, cold water, and Peychaud’s bitters together until most of the sugar is dissolved.
Add the whiskey, cognac, and ice. Stir for 20 t0 30 seconds until the metal shaker or mixing vessel is icy cold and sweating.
Strain into the prepared rocks glass. Take the orange peel and twist it over and slightly inside the rocks glass, dispersing the aroma. Drop the orange peel into the glass and serve.
If you don't have a rye whisky, don't worry, any whisky will do.