Name: Big-Batch Sazeracs
Total time: 2 h 10 min
Ingredients: 16 ounces rye whiskey; 8 ounces water; 8 teaspoons sugar; 1 teaspoon Peychaud's bitters; 1 tablespoon absinthe or Herbsaint; 8 (3-inch) strips lemon peel

Why This Recipe Works

Sazerac de Forge et Fils, the cognac originally used to make Sazeracs, was replaced by whiskey (usually rye, sometimes bourbon), but the overall formula—lightly sweetened cognac or whiskey with an absinthe wash and a hit of Peychaud's bitters—endured. To perfect our big-batch version, we stirred in a measured amount of water before chilling the whole batch thoroughly in the fridge. This meant that our Sazeracs didn't need to be shaken with added ice before pouring, keeping them immediately ready to pour for your next gathering. We also developed our Sazeracs with absinthe, an intensely aromatic spirit made with anise, fennel, and wormwood, as well as Herbsaint, a common substitute.

Before You Begin

If you're serving only one or two cocktails at a time, pour ½ teaspoon of absinthe into the first glass in step 2.

Instructions

Stir rye, water, sugar, and bitters in serving pitcher or large container until sugar has dissolved. Cover and refrigerate until well chilled, at least 2 hours or up to 1 month.

Pour absinthe into 1 chilled old-fashioned glass, then tilt and rotate glass to coat interior wall. Pour excess absinthe into second chilled old-fashioned glass and tilt and rotate glass to coat interior. Repeat pouring off excess absinthe and coating interiors of 6 more old-fashioned glasses; discard excess absinthe.

Stir cocktail to recombine, then pour into prepared glasses. Pinch lemon peel over each drink, rub outer edge of glass with peel, then garnish with lemon peel and serve.