This is the more modern variation of the Sazerac cocktail, made with Sazerac Rye (though any rye whiskey will do), Herbsaint (a New Orleans anise liqueur that became popular after absinthe was banned in the United States), Peychaud’s bitters, simple syrup, and a lemon twist. Fans of the drink all have their favorite recipe, but we can say with some certainty that this one is not the original, which was first made with Cognac instead of rye. They’re both delicious, regardless.
|2 oz rye whiskey|
|0.5 oz Herbsaint|
|3 dashes Peychaud's bitters|
|0.5 oz simple syrup|
|Lemon twist for garnish|
Preparation: How to make a Rye Sazerac
- Add the Herbsaint to an Old-Fashioned glass and swirl to coat the inside, the fill the glass with crushed ice and set aside.
- Add rye whiskey, simple syrup, and Peychaud's bitters to a mixing glass with ice and stir until chilled.
- Discard the ice and excess Herbsaint from the first glass.
- Strain the mixture into the Herbsaint-rinsed Old-Fashioned glass.
- Garnish with a lemon twist and serve.