Sazerac Cocktail

A cocktail from the mid-1800s that now has a brand of rye whisky named after it. Made with rye whisky, Herbsaint and Peychaud’s Bitters.

35ml Sazerac Rye
6ml Herbsaint
3 dashes Peychaud’s Bitters
1 sugar cube
Lemon peel

Put the sugar cube in a heavy tumbler and add the Peychaud’s Bitters. Crush (muddle) the sugar cube then add the Sazerac Rye. Get a second glass and add ice to chill. After a few minutes remove the ice and add the Herbsaint. Swirl this around to coat the glass and then pour out the excess. Add the contents of the first glass (rye/sugar/bitters) to the second and garnish with the lemon peel.


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