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.