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  • Writer's pictureThe Feeder

Sit-Kim Sazerac

Amy & Devin are sipping through a roster of classic cocktails.

On the bar this week: the official cocktail of New Orleans the Sazerac. 

Mix it Up

In an Old-Fashioned glass, muddle a sugar cube with a few drops of water (if you don't have cubes, you can use a teaspoon of fine grain sugar). Add several small ice cubes, then 2.5 oz of rye whiskey, 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Stir well. In a second chilled Old-Fashioned glass, roll a few drops of Absinthe around until glass is thoroughly coated. Pour off excess. Strain the contents of the first glass into the second. Garnish with a twist of lemon peel. Now, if your home bar isn't as well stocked as theirs, you can substitute another dash of Angostura bitters in place of Peychaud's. And, if you don't have the Absinthe, try one of these: Pernod, Pastis 51, Ricard Pastis, Casanis Pastis, Marie Brizard Anisette or in a pinch, Sambucca. It won't exactly be a Sazerac, but it will still be delicious. Cheers!

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