Make Ahead Sazerac Recipes

CLASSIC SAZERAC

Steps:

• Fill an old-fashioned glass with ice and set aside.
• Place the sugar cube in a second old-fashioned glass and add the bidders. Muddle these together until the sugar cube is broken and thoroughly mixed with the bitters.
• Add the rye whiskey and stir until the sugar dissolves.
• Fill a small spray bottle with the absinthe. Discard the ice cubes and spray the interior of the chilled glass with absinthe.
• Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Serve immediately.

CLASSIC SAZERAC COCKTAIL

Steps:

• Gather the ingredients.
• Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
• In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube .
• Add the rye whiskey and stir.
• Discard the ice in the chilled glass. Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
• Pour the whiskey mixture into the absinthe-rinsed glass.
• Gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like. Serve and enjoy.

MAKE-AHEAD SAZERAC

Steps:

• Combine 3 cups rye whiskey, 1/3 cup simple syrup, 1 tablespoon absinthe, 1 1/2 teaspoons Angostura bitters, and 3/4 cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Divide among chilled rocks glasses and garnish each with a lemon twist.

SAZERAC

Steps:

• Take four tumblers and pour the absinthe into the first one. Swirl around to coat the inside of the glass then pour into the next glass. Repeat until all the glasses have been coated with the absinthe. If there's any left, divide it equally between all of the glasses.
• Pour the sugar syrup, both types of bitters and whiskey into a large mixing glass or jug. Add 25ml cold water and a good handful of ice. Stir until the outside of the vessel feels really cold. Taste - if it's too sweet or strong, keep stirring to dilute it further.
• Strain into your prepared glasses. Twist a piece of orange zest over a glass to release a little of the citrus oils, then drop it in. Do this for each of cocktail just before serving.

SAZERAC

Steps:

• Pour the Absinthe Bitters into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill. Place both sugars in the bottom of a mixing glass and saturate them with the Peychaud's and Angostura bitters. Muddle the sugars and bitters into a consistent paste. Add the whiskey and stir gently. Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass and garnish with a lemon twist.
• Dominant Flavors: whiskey with citrus on the nose
• Body: full with high alcohol content
• Dryness: medium
• Complexity: high with subtle complexity
• Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
• Finish: lingering with anise overtones
• Glass: rocks