How To Make The Sazerac

Tasting Notes: Rye Whiskey with a twist of lemon on a sweeter attack. Not exactly sour but a great aroma and lemon flavor on the palate paired with the sweet rye. The bitters play a role, but they’re hard to determine in the taste unless you leave them out. An extremely subtle fennel no doubt from the absinthe rinse.

A classic cocktail with an origin of New Orleans. We try to stay traditional on this cocktail and follow the instructions that fit a fairly public acceptance of the Sazerac. You may or may not feel the need to muddle a sugar cube with Paychaud’s Bitters or use a garnish. The flavors of this cocktail mirror the ingredients well, everything plays its role and, when left out, things just don’t feel the same.


  • 2 oz. Rye Whiskey
  • 3 Dashes of Peychaud’s Bitters
  • 1 Tsp Simple Syrup
  • Splash of Absinthe/Herbsaint (rinse)
  • Optional Lemon Twist (not required as a garnish)


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