Mixology: Behold The Sazerac

Mixology: Behold The Sazerac


Behold, my friends! I bring you yet another fantastic classic for your sipping pleasure! Today I bring you the Sazerac. One of the oldest recorded cocktails. The Sazerac hails from New Orleans, and was invented by Antoine Amadie Peychaud. Mr. Peychaud was a pharmacist from the West Indies who is also credited with inventing Peychaud bitters. The Sazerac is an intense yet oddly soothing blend of whiskey, absinthe, lemon peel, bitters, and simple syrup. I would highly recommend using Whistle Pig brand whiskey in this bizarre masterpiece. The boldness of the Whistle Pig fuses well with the strength of the absinthe, and makes for a more rounded cocktail. Beware my friends, for the Sazerac is not for the faint of heart. . .


  • 2 ounces of Whistle Pig whiskey
  • 1/2 teaspoon of absinthe
  • 1 dash of Peychaud’s bitters
  • 1/2 teaspoon of simple syrup
  • 1 lemon twist

mixing it:

  • chill a rocks glass
  • pour the absinthe in the glass and swirl it around
  • once the glass is coated, dump the rest of the absinthe out
  • add the bitters, simple syrup, and chilled whiskey
  • take the lemon peel, and with the rind down, run it around the rim of the glass
  • ice is optional but not recommended

There it is. Beautiful, potent and deadly. As far as the absinthe goes, make sure it contains wormwood. We are doing this the way it was meant to be. If the people you are drinking with turn into bees and start flying around, then you have probably had one too many. Drink well my friends!
  *shot in the dark*

This one is called the barracuda shot.  Combine 1/2 an ounce of white rum, 1/2 an ounce of blue curacao, and the squeeze of one lime wedge into a shaker with ice. Strain and shoot. This one turns your teeth blue. Thats funny to me. Cheers!

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