Sazerac Cocktails Recipes

SAZERAC COCKTAIL

Steps:

• Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir.
• Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately.

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

Steps:

• Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
• Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.

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.

SAZERAC COCKTAILS

Steps:

• Swirl 1/2 teaspoon Herbsaint or Pernod in each of 4 Martini glasses to coat inside of glasses.
• Fill cocktail shaker with ice; add bourbon, bitters, simple syrup, and lemon twist. Shake well; strain into glasses.

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.

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:

• 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.