Queen Bee Mixology

Sazerac

Diamonds

The Sazerac is one of the most popular old-time classic cocktails, and for good reason!

The sazerac is considered one of the most delicious cocktails around. People love the sazerac for its complex flavor profile and its perfect balance of bitter and sweet. The rye whiskey provides a nice smoky flavor, while the cognac adds a touch of sweetness and richness. The peychaud’s and angostura bitters add a nice spicy complexity that rounds out the drink perfectly.

 

The sazerac is a classic cocktail with a storied history. Said to be the official drink of New Orleans, the sazerac dates back to the 19th century. Today, the sazerac is still a popular choice among bartenders and drinkers alike. And while its ingredients may have changed over the years, one thing remains the same: the sazerac is a truly unique and delicious cocktail. Today I’m going to share with you my favortie recipe for the perfect sazerac.

This delicious classic is composed of rye whiskey, cognac, peychaud’s bitters, and angostura bitters. In this sazerac recipe, I garnished with a lemon peel for added citrusy goodness.

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Step 1: Pour a small amount of absinthe into a cocktail glass to coat it. Then pour out the excess.⁠

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Step 2: Add all other ingredients into a beaker or mixing glass, top with ice, and stir until chilled.⁠

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Step 3: Strain into the absinthe-coated glass.

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Step 4: Garnish with a lemon peel.

The sazerac is the perfect classic cocktail to add to your repertoire. This delicious drink is sure to impress your guests with its complex flavor and rich history. So next time you’re looking for a new cocktail to try, be sure to give the sazerac a try! You won’t be disappointed. Cheers!

Sazerac

Underline

Ingredients

Instructions

  1. Step 1 – Pour a small amount of absinthe into a cocktail glass to coat it. Then pour out the excess.⁠
  2. Step 2 – Add all other ingredients into a beaker or mixing glass, top with ice, and stir until chilled.⁠
  3. Step 3 – Strain into the absinthe-coated glass. Garnish with a lemon peel.

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