“This drink was originally made with Cognac,” says Mike Ryan. “But after the grape-killing phylloxera epidemic in France all but wiped out Cognac production in the 1870s, bartenders replaced it with American-made rye whiskey.” The recipe here is for the “modern” (rye-based) Sazerac.

  • Servings: Makes 1 Drink

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  • 1/4 ounce absinthe
  • Ice
  • 2 ounces bonded rye whiskey, preferably Rittenhouse 100
  • 1/2 teaspoon Rich Simple Syrup
  • 3 dashes of Peychaud’s bitters
  • 1 lemon twist

How to make this recipe

  1. Rinse a chilled rocks glass with the absinthe and pour out the excess. Fill a pint glass with ice. Add the whiskey, Rich Simple Syrup and Peychaud’s bitters and stir well. Strain the drink into the prepared rocks glass, pinch the twist over the drink and discard the twist.

Contributed By Photo © Lucas Allen Published November 2012

503143 recipes/sazerac 2013-12-06T23:47:29+00:00 Mike Ryan cocktail-party|american|cocktails|1 november-2012 recipes,sazerac 503143

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