Sazerac is a classic cocktail that’s been around for a very long time – we did our best to interpret the drink with authenticity.
- .5 oz absinthe
- 1.5 oz Rye Whiskey
- 1.5 oz Cognac
- .5 oz Szechuan pepper simple syrup (recipe below)
- 3 dashes Peychaud’s bitters
Rinse a chilled rocks glass with absinthe and discard extra.
In a mixing glass, combine rye, cognac, simple syrup & bitters with ice. Stir (don’t shake!) until ingredients are combined and chilled.
Strain into absinthe rinsed glass. Garnish with a lemon peel twist (always twist the peel over the drink).
(Yes, we used ice in the picture but we still don’t want you to have ice melting in your delicious cocktail)
Szechuan Pepper Syrup
- 1 cup water
- 1 cup sugar
- 2 tbsp Szechuan peppercorns
- 1 tsp black peppercorns
Combine sugar and water in a sauce pan over medium heat. Add both types of pepper (grind or crack the corns before adding to the syrup). Simmer for 3-5 minutes. Let cool, strain, and enjoy. Simple syrup can safely be stored in a sealed container in the refrigerator for up to 30 days.