Print Recipe

Sazerac Cocktail



  • 4 drops Peychaud Bitters
  • 4 drops Angostura Bitters
  • 2 ounces rye whiskey (don't use bourbon)


  1. Use heavy-bottom bar glasses. Fill one glass with shaved ice and set aside to chill.
  2. Use another glass to mix the drink. Place a lump of sugar in the bottom of the glass and add just enough water to wet it. Crush the lump with a spoon and add both Bitters.
  3. Add two cubes of ice and stir until the mixture is cold. Throw out the shaved ice in the first glass and add a few drops of absinthe. Whirl the absinthe in the glass so that it clings to the inside surface, then pour off the excess. Pour the whiskey mixture into the glass, removing the ice cubes, and twist a lemon peel over the liquid. DO NOT PUT THE PEEL IN THE DRINK!

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