Name: Sazerac
Total time: PLACEHOLDER
Ingredients: ½ teaspoon absinthe; 2 ounces rye; 1 teaspoon recipe; ⅛ teaspoon Peychaud's bitters; Strip of lemon peel

Why This Recipe Works

Sazerac's exact ingredients has changed over the course its history, but the overall formula—lightly sweetened cognac or whiskey with an absinthe wash and a hit of Peychaud's bitters—has endured. To perfect our version, we opted for a homemade Simple Syrup (over a sugar cube, which is difficult to dissolve). We also developed our Sazerac with absinthe, an intensely aromatic spirit made with anise, fennel, and wormwood, rather than a substitute. Herbsaint (developed by the Sazerac Company when absinthe was banned) or another dry anise-forward liqueur (such as Ricard or dry anisette) can be used.

Before You Begin

Classic Sazerac recipes call for Peychaud's bitters, but we also recommend swapping in our Cherry-Fennel Bitters.

Instructions

Pour absinthe into chilled old-fashioned glass, then tilt and rotate glass to coat interior wall; pour off excess absinthe and set glass aside.

Add rye, simple syrup, and bitters to mixing glass, then fill three-quarters full with ice. Stir until mixture is fully combined and well chilled, about 30 seconds. Strain cocktail into prepared glass. Pinch lemon peel over drink and rub outer edge of glass with peel, then garnish with lemon peel and serve.