Freezer Door Sazerac
Photo by Ryan Liebe
- Serves
- 12
- Prep Time
- 5 Minutes
The Sazerac is a classic New Orleans cocktail that dates back to the 1800s. It’s so old, in fact, that some claim it’s actually the original cocktail. Nevertheless, it’s enjoyed all across The Big Easy and beyond. Typically served with an absinthe rinse and a lemon twist, the drink strikes a simple, yet delicate balance. In this version, we’ve figured out how to scale it up for a party—perhaps even a Super Bowl party. It uses just a touch of absinthe in the drink itself to mimic the subtle flavor you also get from rinsing. But if you can’t find absinthe, have no fear. Something with a strong anise flavor, such as Pernod or Herbsainte, will work in its place.
Ingredients
Sazerac
- 4 ounce water
- 3 ounce rich simple syrup (recipe below)
- 24 ounce rye whiskey
- 3/4 ounce Peychaud's bitters
- 1/2 ounce absinthe (can substitute Pernod or Herbsaint)
- lemon peels for garnish, optional
Rich Simple Syrup
- 1 cup sugar
- 1/2 cup water
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Directions
Sazerac
- Step 1
To a large pitcher or carafe, add the water, rich simple syrup (recipe below), rye whiskey, Peychaud's bitters, and absinthe. Shake or stir to combine. Place in the freezer to chill for at least two hours. It can be stored here indefinitely.
- Step 2
Once ready to serve, simply pour the mixture into chilled rocks glasses. Optionally, garnish with a lemon peel before enjoying.
Rich Simple Syrup
- Step 1
Add the ingredients to a saucepan and stir once to combine. Bring to a boil and let simmer until the sugar is dissolved, without stirring. Turn off the heat and let cool before transferring to a bottle or lidded container for storage.