Sazerac

Name: Sazerac
Total time: 2 min
Yield: 1 drink
Ingredients: 1 3/4 ounces Old Overholt rye; 1/8 ounce simple syrup (see note); 11 dashes Peychaud’s bitters; 3 dashes Herbsaint liqueur; Lemon twist

Recipe from Paul Gustings

Adapted by Robert Simonson

Total Time: 2 minutes
Rating: 4(84)
Comments: Read comments

Paul Gustings, the bartender at Broussard's in New Orleans, is nothing if not exacting when it comes to his Sazerac. “It has to be Old Overholt,” he said of his choice of rye. And not the standard two ounces, but an ounce and three-quarters. The glass must be rinsed with the anise-flavored liqueur Herbsaint, not absinthe. And, he said, “I use much more Peychaud’s that others do: 11 dashes.” That’s only, however, if you’re halfway through the bottle of bitters. If you’ve just opened it, it’s 13, according to Mr. Gustings, who says the dashes are smaller at that point; if you’re near the end, make it 10 dashes. The extra dose of bitters gives the drink a rosier glow than most Sazeracs, and a very dry finish. —Robert Simonson

Featured in: A Permanent Port of Call Tending Bar

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 drink

1¾ounces Old Overholt rye
⅛ounce simple syrup (see note)
11dashes Peychaud’s bitters
3dashes Herbsaint liqueur
Lemon twist

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Chill a rocks glass. Meanwhile, in a mixing glass three-quarters filled with ice, mix the rye, simple syrup and bitters and stir until chilled, about 30 seconds.
Step 2
Pour the Herbsaint into the chilled rocks glass and rotate until the liqueur coats the inside of the glass. Strain the contents of the mixing glass into the rocks glass. Rub the lemon twist along the rim of the rocks glass, twist over the drink and discard.

Tip

To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

4 out of 5

84 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Cambro1 year ago

Bitters add an interesting edge, and I suppose the simple is a fine substitute for the sugar cube, but at what point do we need to stop calling something a Sazerac?

Joslyn Baker4 years ago

Eleven dashes of bitters is over the top for me. Two is plenty.

Private comments are only visible to you.