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Classic Sazerac
Learn how to make a Sazerac cocktail, with rye whiskey, sugar, and anise liqueur, using this recipe from 4th-generation New Orleans bartender Chris McMillian.
👥 1 Servings👤 Chris McMillian📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Fill an old-fashioned glass with ice and set aside.
2
In a mixing glass, combine 1 sugar cube or 1 tsp. granulated sugar, 4 dashes Peychaud’s Bitters, and a splash (about ½ tsp.) water. Muddle until sugar is completely dissolved. Add 2 oz. rye whiskey, fill with fresh ice cubes, and stir well, about ⏱️ 15 seconds.
dashes Peychaud’s Bitters4. rye whiskey2 oz
3
Discard ice from old-fashioned glass, then add 1 splash Herbsaint or Pernod (about ½ tsp.). Holding glass horizontally, turn it so that the liqueur completely coats the interior. Discard excess. Strain cocktail from mixing glass into the liqueur-rinsed glass. Twist lemon peel directly over drink to release essential oils, discard lemon twist, and serve. Editor’s note: This recipe was first printed in January 2007. Head this way for more great cocktail recipes and tips→
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