The Sazerac

The Sazerac  

An ode to the classic from the Big Easy. 



Ice cubes 

1 sugar cube 

2 dashes Peychaud’s bitters 

2.5 oz Rye Whiskey such as Highspire [ linked to Vices Reserve ] 

Lemon peel 

Rocks glass coated in Absinthe 



Fill your rock glass with ice. Set aside. Muddle the bitters with your sugar cube in a separate mixing glass. Add Rye (we suggest Highspire) and ice. Stir. Remove ice from your rocks glass and coat with Absinthe. Strain contents of the mixing glass into rocks glass. Twist lemon peel above your rocks glass and run it around the rim. Discard peel. Drink. Enjoy. Repeat.  


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