A Classic Sazerac Recipe

Prep Time

1 min

Total Time

4 min

Yield

Single or Batch

Single Serving

Ingredients

• 2 oz.    Pinhook Rye
• .25 oz.    Demerara Syrup
• 4 dashes    Peychaud's Bitters
• 1    Lemon peel
• .25 oz.    Absinthe, to rinse

Instructions

1. Combine bitters, demerara and rye in a mixing glass.
2. Top with ice and stir until chilled.
3. Add a teaspoon of absinthe to a chilled rocks glass.
4. Swirl to coat the glass and discard the absinthe.
5. Strain the cocktail into the glass, express lemon peel and use as garnish.

For a Crowd

Ingredients

• 20 oz.    Pinhook Rye
• 2.5 oz.    Demerara syrup
• .75 oz.    Peychaud bitters
• 1    Lemon

Instructions

1. Combine ingredients together and dilute with 3 ice cubes and chill.
2. Spritz an empty glass, add 3 oz. of cocktail and garnish with a lemon peel.