A classic cocktail mixing Rye with Absinthe. As such this is the ideal cocktail to get the party started.
It’s important to note this cocktail was concocted at a time when Absinthe was real and available. True Absinthe (the dark-brown, psychotropic, spirit of legend) is mostly illegal and incredibly hard to find. While this does post a problem when trying to make a Sazerac, it’s one you can ignore without much guilt. The amount of Absinthe used in a Sazerac is exceptionally low, no different than the amount of Vermouth used in a very dry martini.
Note: If you are not familiar, you can learn the basics of cocktail mixing here.
Taste: Similar to an Old Fashioned, but more manly.
Glass: Old-fashioned glass
- Rye (imperative you use good Rye here. I suggest Sazerac Rye (18 year) for obvious reasons)
- 1 sugar cube
- Peychaud’s Bitters
- Muddle the sugar cube with a few drops of water until it’s no longer crystally.
- Add a couple small ice cubes.
- Add 2.5 Ounces of whiskey.
- Add two dashes of bitters.
- In a second (chilled) glass roll around a few drops of Absinthe until the entire inside of the glass is coated. Drain out any excess.
- Strain the drink from the first glass into the other.
- Add a twist of lemon.
Some people will add a dash of Angostura bitters to the mix as well. I’m not against this idea, Angostura bitters are pretty classic (and you already have them), but it’s not a part of the original recipe. Also it’s important to note that the classic Sazerac recipe used real Absinthe. The green stuff you can buy in the liquor stores these days is not the same. If that is all you can get it will do, but if you want to experience the real thing you’re going to have to go on a mission to find, or make, some real Absinthe.