Sazerac Cocktail


  • 1 tbsp sugar
  • ¼ oz water
  • 6 dashes Peychaud's bitters or absinthe
  • 2 oz rye whiskey (Sazerac 6 year)
  • ¼-½ oz Herbsaint (a New Orleans anise liqueur)
  • strip of lemon peel


  1. Add 1 tbsp of sugar, 6 dashes of Peychaud's bitters and ¼ oz of water to a cocktail shaker. Stir until sugar dissolves
  2. Add 2 oz rye whiskey (Sazerac 6 year) and ice and stir for 15 seconds
  3. Pour Herbsaint into a chilled old-fashioned glass, swirl it around, then pour out excess
  4. Strain the whiskey mixture into the glass and add a few drops of lemon.  Wipe the rim with lemon peel
  5. Serve with a garnish of lemon peel