The Sazerac

30 Dec


The twelve cocktails of Christmas
#10: The Sazerac

I’ve enjoyed listening to my Christmas in New Orleans CD throughout the holidays, which is enough of a reason to make the sazerac my tenth cocktail of Christmas.

The ones we make aren’t as authentic as you’d be served in the Big Easy ā€“ we coated the glasses with Pernod instead of absinthe and use Canadian rye whisky, although I have recently got my hands on some Peychauds bitters.

  • a teaspoon of absinthe (or Pernod)
  • brown sugar cube
  • 2 dashes Peychaud bitters (or Angostura will do)
  • 50ml rye whisky
  1. Pour a small amount of Pernod into an old fashioned glass and swirl around to coat the glass. Discard the excess.
  2. Place a brown sugar cube in the bottom of the glass, sprinkle with the bitters and muddle.
  3. Pour the rye into a cocktail shaker filled with ice, shake until chilled, then pour only the rye into the glass.


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