Go Back

The Sazerac


  • 1.5 oz rye whiskey
  • 1 tsp sugar or a sugar cube
  • ice
  • 1 bar spoon of absinthe
  • 2 dash Peychaud's bitters
  • 1 dash Angostura bitters
  • Lemon peel


  1. Put rye whisky in a shaker and add sugar and let dissolve.
  2. Add ice and shake for 30 seconds to ensure everything is mixed well and chilled.
  3. Add one bar spoon of absinthe to a chilled tumbler glass and rotate glass to coat inside of glass with absinthe. Discard any remaining absinthe.
  4. Pour chilled rye/sugar mix into absinthe rinsed glass. Add both bitters.
  5. Peel a piece of lemon peel and use it to rim the glass. Twist the lemon peel and drop into the glass.
  6. Enjoy!