Sazerac
萨泽拉克
Rye whiskey sharpened by Peychaud's bitter brightness, sweetened just barely, with absinthe's anise haunting the glass. Dry, bold, herbal.
- Base
- Whiskey
- Strength
- Strong
- Glass
- Chilled old-fashioned glass
- Time
- 5 min
Bitter · Herbal · Smoky · Sweet
Shake one for your mood
First poured for a guest who was feeling “Quiet night”
Why this one
This one evolves in your hands—no ice in the glass, just that big cube slowly giving a little water, each sip softer than the last. The absinthe-rinsed chill and licorice scent hang in the air while you sit with your thoughts.
Tools
- mixing glass
- bar spoon
- Julep strainer
- fine mesh strainer · No? Use small tea strainer
- ice tongs
Ingredients
- 60 mlrye whiskey
- 7.5 mldemerara syrup
- 3 dashPeychaud's bitters
- 5 mlabsintheor use pastis or absinthe substitute
- 1 slicelemon peel
Method
Chill the old-fashioned glass with ice and set aside.
Fill the mixing glass with ice, add rye whiskey, demerara syrup, and Peychaud's bitters.
Stir for 30 seconds until well chilled and diluted.
Discard the ice from the chilled glass, add absinthe, swirl to coat the inside, and pour out any excess.
Only a thin film of aroma should remain; no pooled liquid.
Double-strain the stirred drink into the prepared glass.
Express the lemon peel over the surface, rub the rim, and place it oils-up in the glass.
