Ingredients:

Rye whiskey, 2-2.5 ounces.

Demerara sugar, one cube, or bar spoon, or rich simple syrup (2:1) .25 ounces.

Peychaud’s bitters, 3-5 dashes.

Angostura bitters, 2 dashes.

Absinthe, enough to coat the glass.

A lemon for it's skin.

Directions:

1) Chill a large rocks glass with ice. This is now often called a “double old-fashioned glass” because of its volume, but for many years without confusion it was called a rocks glass, or old-fashioned glass, meaning enough space to fit whiskey and ice, as opposed to just straight whiskey. Set this glass aside.

2) In a second glass or mixing vessel add the sugar and bitters. Peychaud’s are essential as a founding member of the drink. Angostura add spice and aromatics which are almost universally welcome. Muddle or work with a toddy stick to dissolve the sugar into the bitters creating an aromatic syrup or paste. Using a small amount of warm water or carbonated water to expedite this process if using raw sugar is acceptable.

3) Next add the full portion of Whiskey, in this case 100 proof Bonded Old Overholt.

4) Add lumps of clear ice if possible and stir until chilled.

5) Return to your chilled rocks glass, dump the ice and coat the interior with Absinthe. In old times this was done by dashing some absithe into the glass, tossing it into the air, clapping one's hands and exclaiming “Sazerac!” before catching it. This is probably unnecessary in most cases. Also, as absinthe was illegal for most of the last century (undeservedly) most glasses were being coated with Herbsaint, a New Orleans brand of anise-flavored liquor, or any number of other suitable substitutes. Many modern bars will spray or spritz the interior of the glass with an absinthe-filled atomizer. This is effective enough though not always without pretension.

6) Strain the mixture into the cold, absinthe-rinsed glass and express a lemon peel over it to coat the surface of the drink and the interior of the glass with lemon oil.

7) Discard the lemon peel and serve.

***It should be noted that the very first Sazeracs were likely made with French Cognac brandy before becoming commonly made with American Rye Whiskey, therefore both are acceptable and delicious and many have come to enjoy what is now referred to as a “split-base” cocktail consisting of equal parts of each.