• Mixing glass

• Jigger or measuring tool

• Bar spoon

• Fine mesh strainer

• Old Fashioned glass

1. Chill the Glass

• Place the Old Fashioned glass in the freezer or fill it with ice water to chill while preparing the cocktail.

2. Prepare the Absinthe Rinse

• Once the glass is thoroughly chilled, discard the ice water.

• Add ¼ oz absinthe to the glass and swirl to coat the inside.

• Discard the excess absinthe or set it aside.

3. Muddle the Sugar Cube

• In a mixing glass, add:

  • 1 sugar cube

  • 3 dashes Peychaud’s bitters

• Muddle until the sugar dissolves.

• Alternatively, use ½ oz simple syrup to speed up the process.

4. Add Rye Whiskey and Stir

• Add 2 oz rye whiskey to the mixing glass.

• Fill with ice and stir for 20–30 seconds until well-chilled.

5. Strain & Serve

• Strain the cocktail into the absinthe-rinsed glass.

• Serve neat, without ice.

6. Garnish & Finish

• Express the oils from a lemon twist over the surface of the drink.

• Rub the twist around the rim and drop it in or discard.

• Cognac Sazerac: The original recipe used cognac instead of rye. Swap for a smoother, slightly sweeter profile.

• Bourbon Sazerac: Use bourbon instead of rye for a richer, sweeter version.

• Orange Twist: For a slightly different flavor profile, use an orange twist instead of lemon.

• Spicy Sazerac: Add a dash of Angostura bitters for a spicier kick.

• Cold Brew Sazerac: Add ¼ oz coffee liqueur or cold brew concentrate for a modern twist.

• Appetizers: Smoked duck breast, charcuterie, or spiced nuts

• Snacks: Dark chocolate, roasted almonds, or pralines

• Dessert: Pecan pie, crème brûlée, or tiramisu