The Original Sazerac Recipes

SAZERAC

Steps:

• Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
• In a mixing glass, muddle the sugar cube, water and the Peychaud's and Angostura bitters.
• Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
• Strain into the prepared glass.
• Twist the lemon peel over the drink's surface to express the peel's oils, then garnish with the peel.

SAZERAC COCKTAIL

Steps:

• Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
• Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
• Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.

THE ORIGINAL SAZERAC

Steps:

• Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.

SAZERAC

Steps:

• Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard 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.