Sazerac Cocktail


  • ice
  • 3 dashes Peychaud’s Bitters®
  • 2 dashes Angostura Bitters®
  • 1sugar cube
  • 1 cup ice cubes
  • 2 fluid ounces rye whiskey
  • 1lemon peel
  • Directions

  • Step 1

    Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.


  • Step 2

    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.

  • Step 3

    Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.

  • Editor's Note:

    For a more traditional Sazerac, use Cognac instead of whiskey, and add a teaspoon of absinthe.

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