← Nouns Cooking · American

Ingredients

• 1 tsp Absinthe or Herbsaint
• 1 tsp simple syrup (or 1 sugar cube)
• 3 dashes Peychaud’s bitters
• 1 dash Angostura bitters (optional)
• 60 ml rye whiskey
• 1 strip of lemon peel
• Ice

Method

1. Fill a rocks glass with ice and water to chill it while you mix.
2. In a mixing glass, stir the simple syrup with both bitters, then add the rye and fill with ice. Stir for 20–30 seconds, until very cold.
3. Tip the ice out of the rocks glass, add the absinthe and swirl it around to coat the inside, then pour away the excess.
4. Strain the drink into the rinsed glass, with no ice.
5. Twist the lemon peel over the drink to spray its oils on the surface, rub it round the rim and then discard it or drop it in.

Tips

• Contains alcohol. For an alcohol-free version, try the Virgin Old Fashioned in the Bar kitchen.
• A good bourbon or cognac makes a softer, rounder Sazerac; the very first ones were made with cognac.
• It is almost all spirit, with a double measure of rye: one is plenty, sipped slowly with water alongside.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Epicurious Taste of Home