Cocktail Cabin
Sazerac
Rye, bitters and a glass that smells of aniseed.
Batch (12 drinks) - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 720 ml Rye whiskey - Cognac is the older way, and a mix of the two is a lovely compromise
- 12 cubes Sugar - Or a barspoon of simple syrup
- 36 dashes Peychaud's bitters
- 12 dashes Absinthe - For rinsing the glass, never for the drink
- 12 twists Lemon twist (optional)
Batch (12 drinks) - about 720 ml of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
Quick version
- Rinse a chilled rocks glass with absinthe, stir the rest with ice, and strain in without ice.
Method
- Chill a rocks glass in the freezer and put a second glass in it as a lid, so it stays cold.
- Put a dash of absinthe in the chilled glass and swirl it round until the inside is coated, then tip the extra away.
- In a mixing glass, muddle the sugar cube with the Peychaud's and a splash of water until it has dissolved.
- Add the rye and plenty of ice, and stir for 30 seconds.
- Strain into the absinthe-rinsed glass without ice, and squeeze a lemon twist over the top.