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Sazerac recipe 1 tsp Ricard® pastis 1/2 tsp superfine sugar 2 dashes Peychaud® bitters 1 tsp water 2 oz bourbon whiskey 1 twist lemon peel Pour ricard into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes, add a twist of lemon peel, and serve. 36% (72 proof) Serve in: Old-Fashioned Glass | Sazerac #2 recipe 45 ml Rebel Yell® bourbon whiskey 3 1/2 ml Pernod® licorice liqueur 2 ml Angostura® bitters 3 ml Peychaud® bitters 1 twist lemon peel 15 ml sugar syrup In a spare glass, mix the bourbon, the sugar syrup, and the two kinds of bitters. Make a twist of lemon peel by peeling it from a lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-iced old-fashioned glass. Put the Pernod in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one ice cube. Serve. 31% (62 proof) Serve in: Old-Fashioned Glass |
Sazerac Cocktail recipe 1 tsp sugar 1 1/2 oz rye whiskey 1 dash Deva® absinthe 2 dashes Peychaud® bitters 2 dashes Angostura® bitters 1 twist lemon peel ice Chill an old-fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the old-fashioned glass remove the ice and pour in the absinthe coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Add the lemon twist. 36% (72 proof) Serve in: Old-Fashioned Glass | |
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