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Sazerac drink recipes



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Sazerac recipe

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

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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