Spring 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.

SAZERAC

Steps:

• Mix 1 teaspoon sugar, a few dashes each Peychaud's and angostura bitters and a splash of water in a shaker. Add 2 ounces rye, fill with ice and stir. Rinse a chilled old-fashioned glass with anise-flavored liqueur (such as absinthe). Strain into the glass; garnish with a lemon twist.

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.

MARTHA'S SAZERAC

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).