Sazerac
A classic New Orleans cocktail made with rye whiskey, Peychaud's Bitters, and an Herbsaint rinse. This sophisticated drink combines the spicy notes of rye with the anise flavors of Herbsaint and the sweetness of sugar for a perfectly balanced cocktail.
1 servings
5 min
Ingredients
- •1 cube sugar
- •4 dashes Peychaud Bitters
- •½ teaspoon water
- •2 ounces rye whiskey
- •½ teaspoon Herbsaint
- •1 piece lemon peel
- •1 serving ice
Cooking Instructions
- 1.
In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.
5 min
