PINHOOK MAGAZINE 2022.02.28
AUTHOR: Pinhook

A Classic Sazerac Recipe

A Classic Sazerac Recipe

AUTHOR: Pinhook

2022.02.28

A Classic Sazerac Recipe

Kissing cousin to the Old Fashioned, the Sazerac originated as early as 1838, was trademarked by the Sazerac Company in 1900, and crowned New Orleans’ official cocktail in 2008. As it should be; its blend of sugar, dash of absinthe and Peychaud’s Bitters (another New Orleans invention) fully embodies the city's charms. Today’s rye-based version incorporates this spirit’s trademark spiciness.

Sazerac

PREP TIME: 1 min
TOTAL TIME: 4 min
YIELD: Single or Batch
Size

Single Serving

Ingredients
2 oz.Pinhook Rye
.25 oz.Demerara Syrup
4 dashesPeychaud's Bitters
1Lemon peel
.25 oz.Absinthe, to rinse
Instructions
01Combine bitters, demerara and rye in a mixing glass.
02Top with ice and stir until chilled.
03Add a teaspoon of absinthe to a chilled rocks glass.
04Swirl to coat the glass and discard the absinthe.
05Strain the cocktail into the glass, express lemon peel and use as garnish.

Size

For a Crowd

Ingredients
20 oz.Pinhook Rye
2.5 oz.Demerara syrup
.75 oz.Peychaud bitters
1Lemon
Instructions
01Combine ingredients together and dilute with 3 ice cubes and chill.
02Spritz an empty glass, add 3 oz. of cocktail and garnish with a lemon peel.