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Sazerac

This sazerac drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."

  • Yield: Makes 1 cocktail
Sazerac

Source: The Martha Stewart Show, July Summer 2008

Ingredients

  • 1 tablespoon Absinthe
  • Ice
  • 2 ounces rye whiskey, preferably Sazerac rye or Old Overholt
  • 1/2 teaspoon Ti Adelaide Martin and Lally Brennan's Simple Syrup
  • 4 to 5 dashes Peychaud's bitters
  • 2 dashes Angostura bitters
  • 1 lemon twist, white pith removed, for garnish

Directions

  1. Pour Absinthe into a rocks glass; swirl to coat. Pour out any excess Absinthe; fill glass with ice to chill.

  2. Place rye, simple syrup, and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.

  3. Discard ice from rocks glass and strain rye mixture into glass. Rub rim of glass with lemon twist and add to cocktail; serve immediately.

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