Best Sazerac Recipes

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

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.

CLASSIC SAZERAC

Steps:

• Muddle the sugar and bitters to a paste in an old-fashioned glass. Fill the glass with ice, add the bourbon and stir for 12 to 15 seconds with a bar spoon or long-handled spoon.
• In a second old-fashioned glass, add the absinthe, swirl to coat the inside of the glass, then discard the excess absinthe. Strain the bourbon mixture into the absinthe-rinsed glass.
• Serve without ice, neat. Garnish with a lemon peel.

EMERIL'S SAZERAC COCKTAIL

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside.
• In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
• With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
• Stir. Never use a shaker.
• Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
• Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

SAZERAC

Steps:

• In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.

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 COCKTAIL

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.

CLASSIC SAZERAC

Steps:

• Combine all ingredients except lemon twists in a cocktail shaker. Stir until chilled, then strain into a pitcher or divide among 6 glasses. Garnish with lemon twists.

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.

EMERIL'S SAZERAC

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

SAZERAC

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.

CLASSIC SAZERAC

Steps:

• Chill a rocks glass with ice water. Put a scoop of crushed ice into a shaker and add the whiskey and Peychaud's and Angostura bitters. Shake vigorously to chill. Empty the chilled glass and dip the glass rim in Herbsaint or another anise liqueur. Strain the chilled rye mixture into the glass. Run a lemon twist around the rim and drop it into the drink.
• A common ingredient in French Quarter cocktails, and the distinctive flavor in a Sazerac, bitters are a distillation of herbs, barks, and roots. Named after their slightly bitter taste, they are a digestive and appetite stimulant. Angostura and Peychaud's are two of the most popular varieties.

SAZERAC COCKTAIL

Steps:

• Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.

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).

SAZERAC

Steps:

• Fill 2 rocks glasses with ice to chill. In a third glass or cocktail shaker, stir together sugar and water until sugar dissolves. Add rye whiskey, bitters, and ice. Stir until chilled.
• 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 glasses and garnish with lemon twists.

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.

CLARIDGE'S SAZERAC

Steps:

• Put a tumbler in the freezer. When it's freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.
• Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.
• Garnish with the lemon peel and serve.

ODE TO NOLA (SAZERAC)

Steps:

• Divide the simple syrup, liqueur, rye and bitters between 2 lowball glasses. Mix well. Add 1 large ice cube to each glass. Squeeze the orange zest over the glasses and then add to the cocktails. Serve immediately.
• Bring the sugar and water to a boil in a small saucepan; cook about 10 minutes. Cool and use immediately or store, covered, in a refrigerator.