Rye Sazerac

From the @whiskey_CA_mmelier Collaboration Dinner

This is the opening cocktail for the Whiskey Pairing Dinner. The Rye Sazerac is one of the oldest, prohibition-era cocktails. It’s classic, elegant, and simple. With rye whiskey, lemon, absinthe, and bitters, a Sazerac is as refined as a cocktail can be. Here we present this simple cocktail recipe as a forward to the rest of a classic meal. The absinthe on the nose provides an interesting twist to a classically whiskey-based cocktail. We used Sazerac Rye as the base.

what you need

1 oz rye whiskey (we used Sazerac)

1/2 oz cognac (we used Courvoisier)

3 dashes Peychaud’s bitters

2 dashes Angostura bitters

1 sugar cube

1 lemon rind

1/2 oz absinthe

how to make it

Chill a glass and run a lemon rind around the rim.

Pour absinthe into the glass and swirl it around.

Combine sugar cube and bitters in a glass and muddle until combined. Add the rye whiskey and the cognac, and stir with filtered ice cubs. Pour the absinthe out of the serving glass and strain the cocktail into the glass with a small ice cube if desired. Twist another lemon rind over the top to express the oils.

Serve chilled using the lemon rind as garnish.

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Rye Sazerac

From the @whiskey_CA_mmelier Collaboration Dinner

what you need

how to make it

Spicy Brussels

Pot Roast

Pecan Pie

Leave a ReplyCancel reply

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