Sazerac Recipes
CLASSIC SAZERAC
Simply stirred with lemon peel and a sugar cube, this classic whiskey cocktail is reason enough to buy a bottle of rye.This recipe first appeared on altonbrown.com.
Provided by Level Agency
Categories Drinks
Time 5m
Number Of Ingredients 6
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.
SAZERAC
An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 3.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0.9 mg, Sugar 2.3 g
SAZERAC
The classic Sazerac recipe expertly balances whiskey with sugar, bitters and absinthe. Stir one up to channel New Orleans.
Provided by Liquor.com
Time 3m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 3 g, Fat 0 g, UnsaturatedFat 0 g
THE ORIGINAL SAZERAC
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
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.
THE ORIGINAL SAZERAC
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
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.
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.
Nutrition Facts : Calories 164 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 3 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
SAZERAC COCKTAIL
The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 7
Steps:
- Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon twist.
SAZERAC
Yield
Serves 1.
Number Of Ingredients 7
Steps:
- Dissolve the sugar in cold water in a mixing glass. Add the whiskey, Pernod, bitters and ice cubes and stir well. Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, then drop it in.
MARTHA'S SAZERAC
Martha's riff on the beloved New Orleans cocktail mixes a base of bourbon or rye with sugar, orange bitters, and anise-flavored liqueur. Absinthe is traditional, but you can also use sambuca or Pernod.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 6
Steps:
- Place sugar cube and 2 teaspoons water in a cocktail shaker; stir to dissolve. Add bourbon and bitters, fill with ice, and stir to chill.
- Pour liqueur into a rocks glass and swirl to coat; pour out excess. Strain bourbon mixture into glass. Twist lemon peel and rub around rim of glass (do not add to drink).
SAZERAC COCKTAIL
There's a lot to love about this classic whiskey and bitters beverage. The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou.
Provided by Home Happy Hour
Categories Trusted Brands: Recipes and Tips
Time 5m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 2.8 g
SAZERAC
Indulge in a classic sazerac cocktail, with whiskey, absinthe, bitters and an orange garnish. Try on the rocks if you'd prefer
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
SAZERAC
The Sazerac was invented by pharmacist Antoine Amedee Peychaud in New Orleans sometime in the early 1800s. In his French Quarter drugstore, M. Peychaud served his concoction of Sazerac cognac, absinthe, sugar, and his homemade bitters in the large end of an egg cup-what the French call a coquetier. (There had been speculation that the word cocktail comes from the mispronunciation of coquetier, but this myth has been disproven.) Later, rye whiskey replaced Sazerac cognac because it was more readily available, but the name stayed. The traditional making of a Sazerac is a ritual still practiced in New Orleans. It begins with the bartender pouring Herbsaint into a rocks glass, then tossing the glass in the air while yelling "Sazerac!" Coating the inside of a glass with liquor is referred to as "seasoning" the glass. The glass is then chilled as the cocktail is made. At Employees Only, we make Sazeracs by seasoning the glass with our Absinthe Bitters, and we use Angostura bitters in addition to Peychaud's.
Yield makes 1 drink
Number Of Ingredients 7
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
SAZERAC
Rye is absolutely vital in a Sazerac, among the most supernaturally alluring of drinks and frequently a bartender's favorite. Peychaud's bitters, which are made by the Sazerac Company in Louisiana, are asked for here, and are lighter than the more commonly found Angostura variety. If you can't get your hands on some, try using your own favorite bitters. (The New York Times)
Provided by Rosie Schaap
Categories brunch, dinner, easy, lunch
Number Of Ingredients 6
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
Paul Gustings, the bartender at Broussard's in New Orleans, is nothing if not exacting when it comes to his Sazerac. "It has to be Old Overholt," he said of his choice of rye. And not the standard two ounces, but an ounce and three-quarters. The glass must be rinsed with the anise-flavored liqueur Herbsaint, not absinthe. And, he said, "I use much more Peychaud's that others do: 11 dashes." That's only, however, if you're halfway through the bottle of bitters. If you've just opened it, it's 13, according to Mr. Gustings, who says the dashes are smaller at that point; if you're near the end, make it 10 dashes. The extra dose of bitters gives the drink a rosier glow than most Sazeracs, and a very dry finish.
Provided by Robert Simonson
Time 2m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Chill a rocks glass. Meanwhile, in a mixing glass three-quarters filled with ice, mix the rye, simple syrup and bitters and stir until chilled, about 30 seconds.
- Pour the Herbsaint into the chilled rocks glass and rotate until the liqueur coats the inside of the glass. Strain the contents of the mixing glass into the rocks glass. Rub the lemon twist along the rim of the rocks glass, twist over the drink and discard.
More about "sazerac recipes"
SAZERAC RECIPE - TODAY
2016-09-13 2 ounces simple syrup. 10 dashes Paychaud bitters. 1½ ounces Old Overholt rye whiskey. ½ teaspoon Herbsaint liquer. 1 strip lemon peel.
From today.com
4.2/5 (8)Category Drinks
From today.com
4.2/5 (8)Category Drinks
- Chill an old fashioned glass by filling it with ice and water. Leave the glass to chill while preparing the rest of the glass.
- Discard the ice water. Add Herbsaint to chilled old fashioned glass and rinse by tossing the glass into the air. Discard the Herbsaint. Strain thechilled whiskey mixture into the glass. Twist the lemon peel over the drink to release its essence, then discard.
SAZERAC RECIPE STRAIGHT OUT OF THE WICKED HEALTHY COOKBOOK.
2022-02-21 Stir the infused whiskey and brown sugar in a shaker tin or mixing glass until the sugar dissolves. Add the ice and bitters. Stir gently for 20 turns to chill the drink then strain into a rocks glass. Twist the lemon swath over the drink to release its oils, rub it on the rim of the glass, then drop it into the cocktail. Print.
From wickedkitchen.com
From wickedkitchen.com
BEST SAZERAC RECIPE: HOW TO MAKE THE RYE AND ABSINTHE COCKTAIL – …
2021-06-17 4-6 dashes Peychaud’s Bitters. ~1/8 oz (1 tsp.) absinthe. Take a rocks glass and either chill it in the freezer or with ice water. While it gets cold, in a separate mixing glass, combine liquid ...
From robbreport.com
From robbreport.com
SAZERAC RECIPE – ADVANCED MIXOLOGY
Directions. Fill an old-fashioned glass halfway with ice to chill it. Leave it be while you finish preparing the drink. Place the sugar cube in a mixing glass, then add the bitters. With a wooden spoon, muddle the sugar cube until most of it is dissolved. Pour the rye whiskey, cognac, and absinthe. Add some ice.
From advancedmixology.com
From advancedmixology.com
SAZERAC RECIPE | BON APPéTIT
2013-09-12 Step 2. Combine whiskey, absinthe, bitters, 1/3 cup simple syrup, and ¾ cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 …
From bonappetit.com
From bonappetit.com
SAZERAC COCKTAIL RECIPE - SIMPLY RECIPES
2020-02-07 Peychaud's family recipe for an aromatic elixir (known as "Peychaud's bitters," both then and now!) was a key component in the brandy toddies he mixed for friends. That toddy drink became so popular that by 1850, Peychaud's brandy toddy had a new name— the Sazerac— thanks to its recently-acquired status as the official cocktail of the Sazerac Coffee House in …
From simplyrecipes.com
From simplyrecipes.com
SAZERAC COCKTAIL (DIFFORD'S RECIPE)
POUR absinthe into an ice-filled old-fashioned glass, TOP with water, and leave to stand. 2. THROW other ingredients with ice and set aside. 3. STRAIN contents of the old-fashioned glass into a chilled shot glass to be served as an optional extra alongside the main event. 4. STRAIN contents of shaker into the absinthe rinsed old-fashioned glass.
From diffordsguide.com
From diffordsguide.com
ORIGINAL SAZERAC COCKTAIL RECIPE - LIQUOR.COM
2020-10-29 Add the cognac, simple syrup and bitters into a mixing glass with ice and stir until well-chilled. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Express the lemon peel oils over the top of the drink, and garnish with the peel.
From liquor.com
From liquor.com
SAZERAC RECIPE | BON APPéTIT
2015-09-22 Step 1. Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about ...
From bonappetit.com
From bonappetit.com
SAZERAC RECIPE - THE COCKTAIL SOCIETY
2022-02-15 For the original Sazerac recipe, a cognac by the name of Sazerac-de-Forge-et-Fils was mixed with Peychaud bitters at the original Sazerac Coffee house in New Orleans. In the late 1890s, the cognac was replaced by rye whiskey and a modern Sazerac can be made using either a cognac (brandy) or a rye whiskey.
From thecocktailsociety.uk
From thecocktailsociety.uk
THE SAZERAC COCKTAIL – A COUPLE COOKS
2020-07-12 Muddle the sugar cube with a cocktail muddler or wooden spoon until mostly dissolved. Add the Cognac, rye whiskey and absinthe and fill the mixing glass with a handful of ice. Stir until cold. Strain the drink into a chilled low ball glass. Use a knife to remove a 1″ wide strip of the lemon peel.
From acouplecooks.com
From acouplecooks.com
SAZERAC RECIPE | HOW TO MAKE A SAZERAC COCKTAIL
2021-12-17 Step 2: Mix the main ingredients. Place the sugar cube in a second old-fashioned glass. Soak the sugar cube with the Peychaud’s Bitters, then crush the sugar cube. Fill the glass with ice. Add the rye whiskey and stir to combine.
From tasteofhome.com
From tasteofhome.com
SAZERAC COCKTAIL RECIPE - IMBIBE MAGAZINE
2016-07-13 Sazerac Cocktail Recipe Photo: Stuart Mullenberg. July 13, 2016. An enduring combo of whiskey, bitters and absinthe. The Sazerac cocktail recipe is a New Orleans classic and one of the most enduring drinks in the world. Ingredients. 2 oz. rye whiskey ½ oz. simple syrup (1:1) 2 dashes Peychaud's bitters Absinthe or Herbsaint Tools: mixing glass, barspoon, …
From imbibemagazine.com
From imbibemagazine.com
SAZERAC COCKTAIL RECIPE - MYBARTENDER
Probably the most famous cocktail from New Orleans is the Sazerac, created in the 1800s. This classic cocktail has a simple and straightforward recipe that provides the perfect way to enjoy rye whiskey. You only need four ingredients to make this delicious drink: rye whiskey, Peychaud's Bitters, anise liqueur, and a sugar cube. The bitters, anise, and sugar cube perfectly balance …
From mybartender.com
From mybartender.com
HOW TO MAKE THE BEST SAZERAC COCKTAIL - COCKTAIL CONTESSA
Legend has it that the Sazerac originated at the Sazerac Coffee House in the 1830s or 40s where Antoine Peychaud used his famous medicinal bitters as a health tonic with cognac. Many attribute the cocktail to him, but it’s a little fuzzy on who first created it and whether the base spirit was cognac or rye (as is traditional today). The first ...
From cocktailcontessa.com
From cocktailcontessa.com
SAZERAC COCKTAIL RECIPE - SERIOUS EATS
2019-05-21 A powerful, brawny cocktail of rye, absinthe, and Peychaud's bitters, the Sazerac is timeless for a reason. Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor. If you were to select the nation's ...
From seriouseats.com
From seriouseats.com
SAZERAC - CULINARY HILL
2022-01-20 Ingredient notes. Absinthe: A highly-alcoholic anise-flavored spirit. Or, substitute Pernod, pastis, or Herbsaint. Whiskey: For the most authentic cocktail, choose Sazerac brand rye whiskey. Or, substitute Cognac (preferably Sazerac brand) or another brandy.; Simple syrup: To make it yourself, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat.
From culinaryhill.com
From culinaryhill.com
SAZERAC COCKTAIL - SAZERAC HOUSE
In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint.
From sazerachouse.com
From sazerachouse.com
SAZERAC RECIPE - COCKTAILS 2005 | FOOD & WINE
Step 1. Rinse a chilled rocks glass with the Pernod. In another rocks glass, muddle the sugar cubes with the bitters and club soda until the sugar is completely dissolved. Add the rye, fill the ...
From foodandwine.com
From foodandwine.com
SAZERAC COMPANY
Our family of brands. Over 450 of the world’s most extraordinary brands are part of the Sazerac family. We’re proud to create spirits, cocktails, and experiences for every taste and occasion for people all across the globe. Our spirits are created at some of the world’s best distilleries and they’re waiting for you.
From sazerac.com
From sazerac.com
SAZERAC RECIPE - TIPS & TRICKS - FUN FACTS - THE BAR CABINET
How to Make a Sazerac. Coat the inside of an old-fashioned (or cocktail glass) with Absinthe (discarding the remaining Absinthe). Add the sugar cube & bitters to a mixing glass & muddle (without ice). Add the Rye Whiskey to the mixing glass & stir with ice. Strain into the absinthe coated glass & serve.
From thebarcabinet.com
From thebarcabinet.com
THE BEST SAZERAC RECIPE - CLASSIC COCKTAIL - RAMSHACKLE PANTRY
2018-02-12 Add 4 dashes of bitters and just a splash of water. Muddle until mixed. Add ice to same glass. Add whiskey. Empty the glass filled with ice water. Add the splash of absinthe and swirl around to try and coat inside of glass. Dump any remaining absinthe. Using mixing spoon, stir whiskey concoction for about 10 seconds.
From ramshacklepantry.com
From ramshacklepantry.com
SAZERAC COCKTAIL RECIPE: HOW TO MAKE A SAZERAC - THRILLIST
2022-02-24 To hear the Sazerac Company tell it, in 1838 a New Orleans apothecary by the name of Antoine Peychaud invented this brandy-based drink that would eventually bear the company’s name. However ...
From thrillist.com
From thrillist.com
THE SAZERAC - OFFICIAL COCKTAIL OF NEW ORLEANS | COCKTAIL SOCIETY
2022-03-20 The Sazerac is the official cocktail of New Orleans. It's a boozy mix of Cognac, Whiskey, Absinthe, and sugar. The city of New Orleans is famous for various cocktails as well as cocktail ingredients. Classic cocktails like the Ramos Gin Fizz, Vieux Carré, and the Brandy Crusta were all invented in New Orleans.
From cocktail-society.com
From cocktail-society.com
SAZERAC COCKTAIL RECIPE (VIDEO) - A SPICY PERSPECTIVE
2021-10-06 Once the glass has chilled, add the anise liqueur and swirl around the glass to coat. Now add the sugar, water, and bitters to the glass. Muddle the sugar to dissolve. Pour in the Sazerac rye and swirl the glass to mix. Twist a lemon peel and add to the rim of the glass to garnish. Serve the drink immediately while the glass is nice and cold.
From aspicyperspective.com
From aspicyperspective.com
HOW TO PREPARE THE PERFECT SAZERAC COCKTAIL, THE OFFICIAL COCKTAIL …
11 hours ago In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint.
From sazerachouse.com
From sazerachouse.com
SAZERAC - MARTHA.COM
Discard ice from glasses and add 1 teaspoon anise-flavored liqueur to each. Swirl to coat bottom and sides of glasses with liqueur, then pour off extra. Strain rye mixture into gl
From martha.com
From martha.com
NEW ORLEAN’S FAVORITE DRINK THE SAZERAC COCKTAIL
2016-03-24 The Sazerac Coffee House created a cocktail with Sazerac Cognac and Peychaud’s bitters. Leon Lamothe a bartender at the coffee house gets credit for adding absinthe to the mix. In 1870 Thomas Handy became the proprietor of the Sazerac Coffee House. Around that time a phylloxera epidemic devastated French vineyards.
From cocktailmonkey.ca
From cocktailmonkey.ca
SAZERAC RECIPE | MYRECIPES
Step 1. Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool. Advertisement. Step 2. Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside. Step 3.
From myrecipes.com
From myrecipes.com
ESSENTIAL WHISKEY COCKTAIL: SAZERAC - WHISKY ADVOCATE
2019-02-25 Sazerac Recipe. 1 sugar cube. 3 dashes Peychaud’s bitters. 1 ½ oz. rye whisky. ¼ oz. Herbsaint or absinthe. Garnish: lemon peel. Chill an Old Fashioned glass. In a mixing glass, place sugar cube and add Peychaud’s bitters (and a few drops of water, if necessary) and muddle until sugar dissolves. Add rye and ice and stir.
From whiskyadvocate.com
From whiskyadvocate.com
BOURBON SAZERAC – A COUPLE COOKS
2021-09-16 Instructions. In a mixing glass, add the sugar cube and coat it with the bitters. Muddle the sugar cube with a cocktail muddler or wooden spoon until mostly dissolved. Add the bourbon whiskey and absinthe and fill the mixing glass with a handful of ice. Stir until cold. Strain the drink into a chilled low ball glass.
From acouplecooks.com
From acouplecooks.com
BEST SAZERAC RECIPE – HOW TO MAKE A SAZERAC COCKTAIL NEW …
2019-03-08 Directions. In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well. Roll a ...
From esquire.com
From esquire.com
BEST CHERRY SAZERAC RECIPE - HOW TO MAKE CHERRY SAZERAC
2020-04-01 Chill a cocktail glass in freezer until chilled, at least 10 minutes. Add absinthe to chilled glass and swirl around glass. Discard liquid. Fill a small glass or cocktail shaker with ice.
From delish.com
From delish.com
SAZERAC RECIPE - MIKE RYAN | FOOD & WINE
Instructions Checklist. Step 1. Rinse a chilled rocks glass with the absinthe and pour out the excess. Fill a pint glass with ice. Add the whiskey, Rich Simple Syrup and …
From foodandwine.com
From foodandwine.com
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