Sazerac Cocktail

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Rye whiskey, sugar, peychauds and absinthe



  • 1 cube sugar -or- 1 tsp sugar
  • 21/2 oz rye whisky
  • 1/4 oz absinthe – for the rinse
  • 3 dashes peychaud’s bitters
  • Lemon peel – garnish


  1. Pack a single rocks glass with crushed ice to thoroughly chill
  2. Place the sugar cube and add the bitters to a mixing glass, then crush the sugar cube
  3. Add the whisky to the mixing glass and stir to dissolve the sugar
  4. Add cubed ice and stir to chill
  5. Empty the ice from the rocks glass, rinse with the absinthe and pour out any excess
  6. Pour and strain into the rocks glass and garnish with the lemon peel



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