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Tom Handy's Classic Sazerac Cocktail

A look into a historical cocktail dating back to 1895 in New Orleans. Mixing Rittenhouse Rye, sugar, bitters, water and absinthe!

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

  • 2 oz Rye Whiskey Rittenhouse Rye Bottled in Bond used here
  • 1 Sugar Cube
  • 1/3 oz Filtered, Chilled Water
  • 2 dashes Peychaud Bitters
  • 2 dashes Absinthe
  • 1 twist Lemon Peel

Instructions

  1. Chill your coupe glass by adding crushed ice into the glass. Let that sit while you create the cocktail.

  2. In a Mixing Glass, combine sugar and water, muddle until combined.

  3. Add the Whiskey and bitters, fill the mixing glass 3/4 full of ice and give this a good stir. At least 45 seconds.

  4. Toss out the ice in your coupe glass and add 2 dashes of Absinthe. Swirl it to get it all over the inside of the glass.

  5. Strain your cocktail into the rinsed glass. Garnish with lemon peel.

  6. Serve with glass of Ice cold water

Recipe Notes

The traditional recipe mentions to serve a glass of ice cold water with this cocktail, so I'll just listen to the experts with this one.