The classic Sazerac
- 90ml / 3oz Rye Whiskey (WT101 rye)
- 22ml / 3/4oz simple syrup
- 4 dashes Creole bitters (Peychaud’s)
- a rinse of absinthe on your glass
- a big white lab named Chet to pose in your pic haha
Put a little bit of absinthe liqueur in a chilled cocktail glass, and swirl it around, pouring out the excess. Stir the rest of the ingredients with ice, and pour into the cocktail glass. I garnished with a lemon peel, just to make it look prettier, but you don’t have to do that if desired.
The OG Sazerac uses Cognac, but I tend to gravitate towards the rye whiskey flavor, as it’s more spicy and I think it fits better with the Peychaud’s. I kinda wish I went for a bit of a spicier rye, but WT101 rye did fine. I love the hint of licorice that I get from the absinthe. Makes it feel like it’s own cocktail.
- 90ml / 3oz Rye Whiskey (WT101 rye)
- 22ml / 3/4oz simple syrup
- 4 dashes Creole bitters (Peychaud’s)
- a rinse of absinthe on your glass
- a big white lab named Chet to pose in your pic haha
Put a little bit of absinthe liqueur in a chilled cocktail glass, and swirl it around, pouring out the excess. Stir the rest of the ingredients with ice, and pour into the cocktail glass. I garnished with a lemon peel, just to make it look prettier, but you don’t have to do that if desired.
The OG Sazerac uses Cognac, but I tend to gravitate towards the rye whiskey flavor, as it’s more spicy and I think it fits better with the Peychaud’s. I kinda wish I went for a bit of a spicier rye, but WT101 rye did fine. I love the hint of licorice that I get from the absinthe. Makes it feel like it’s own cocktail.