The (Re)Sazerac

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe! 

Sother Teague’s Sazerac Recipe 

Ingredients 

- Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup 

- 2 dashes Peychaud’s bitters 

- 1 dash Angostura bitters 

- 2 ounces 100-proof rye whiskey, such as Rittenhouse 

- Garnish: lemon twist, absinthe 

Directions 

1. Add all ingredients to a mixing glass. 

2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 

3. Pull a heavy rocks glass from the freezer. 

4. Spray one pump of water and then two pumps of absinthe from atomizers. 

5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel. 

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