Sazerac (Original and Thomas Handy Evolution) | Tasting Table
Prep Time:
Cook Time:
10 minutes
Servings:
1 cocktail
Ingredients
  • Crushed ice
  • 2 ounce Cognac
  • 1 cube granulated sugar
  • 2 to 4 dashes Peychaud’s bitters
  • Ice cubes
  • 1 dash absinthe
  • Lemon twist 
  • Crushed ice
  • 1 barspoon Herbsaint
  • 2 ounces rye whiskey
  • 1 cube sugar
  • 4 to 6 dashes Peychaud’s bitters
  • Ice cubes
  • Lemon twist
Directions
  1. For the original 1. Fill a rocks glass with crushed ice. In a mixing glass, combine the Cognac, sugar, 1 barspoon water and bitters; stir until the sugar is dissolved. Add ice cubes and stir until chilled. Discard the crushed ice from the rocks glass and add standard ice cubes. Strain the contents of the mixing glass into the chilled rocks glass. Top with the absinthe, garnish with the lemon twist and serve. For the Thomas Handy 1. Fill a rocks glass with crushed ice. Add the Herbsaint and roll the glass to coat.
  2. In a mixing glass, combine the rye, sugar, 1 barspoon water and bitters. Fill the glass with ice cubes and stir until chilled. Discard the crushed ice and Herbsaint from the rocks glass. Strain the contents of the mixing glass into the chilled rocks glass, garnish with the lemon twist and serve.