Back Bar | Sazerac (Updated)

Even the slightest deviation from the classic Sazerac recipe changes the drink significantly. To wit: the addition of Angostura bitters, which help balance the overproof rye called for in this cocktail.

Recipe adapted from Greg Best, Holeman & Finch Public House, Atlanta

Sazerac (Updated)
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Make this Sazerac (Updated) cocktail from Greg Best at Holeman & Finch Public House in Atlanta.
Servings
1
cocktail
Ingredients
  • Crushed ice
  • 1 barspoon Swiss Absinthe
  • 2 ounces 100-proof rye whiskey
  • :::¼ ounce simple syrup (1:1 ratio):::
  • 6 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • Ice cubes
  • One 2-inch strip lemon peel
Directions
  1. Fill a rocks glass with crushed ice. Add the absinthe and roll the glass to coat.
  2. In a mixing glass, combine the rye, simple syrup and the Peychaud's and Angostura bitters. Fill the glass with ice cubes and stir to chill. Discard the crushed ice and absinthe from the rocks glass. Strain the contents of the mixing glass into the rocks glass and use a lighter to flame the lemon peel directly over the surface of the drink. Discard the lemon and serve.
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