Sazerac
Whisky, absinthe (pastis) and sugar cube. From The Cocktail Shop recipe book.
Cocktail Recipe Book
Ingredients
- 60 ml Rye whiskey
- 5 ml Absinthe (pastis)
- 1 cube Sugar cube
- 3 dash Peychaud's bitters
Method
Preparation guidance expands the method in your recipe book. Shake individual drinks rather than overfilling a shaker.
- 1Add the measured ingredients to a mixing glass with ice.
- 2Stir until well chilled, then strain into the serving glass.
- 3Finish with the garnish, if specified.
- Flavor
- Bitter · Indulgent
- Ice
- Fresh cubed ice
- Garnish
- Lemon peel twist
- Technique
- Stir
Shop this cocktail
Your pour. Your shopping list.
4 selected · ₹1,120 excl. GST
Ingredients & garnish
Rye whiskey
Source separatelyNo verified catalogue match. Keep this on your separate shopping list.
Absinthe (pastis)
Source separatelyNo verified catalogue match. Keep this on your separate shopping list.
Sugar cube
Source separatelyNo verified catalogue match. Keep this on your separate shopping list.
Peychaud's bitters
Source separatelyNo verified catalogue match. Keep this on your separate shopping list.
Lemon peel twist
Source separatelyNo verified catalogue match. Keep this on your separate shopping list.
Ice & water
Prepare fresh ice and water separately.
Tools & serving glass
Measure · jigger
Selected
₹130 · 1 catalogue unit · 15 & 30 ML
Mix · mixing glass
Selected
₹400 · 1 catalogue unit
Stir · bar spoon
Selected
₹140 · 1 catalogue unit
Serve · Rocks
Selected
₹450 · 1 catalogue unit · 325ml
Recipe measurements are per drink. Purchases are whole catalogue units; quantities do not automatically increase with servings. Owned and in-cart items are excluded. Alternatives change the recipe and are never preselected.