Classic Recipe No. 18 —


  • 2 oz rye whiskey
  • 5 dashes Peychaud’s bitters
  • 1 sugar cube
  • Splash of water
  • Herbsaint wash
  • 1 lemon twist

Fill an old-fashioned glass with with ice and top with water. In a second old-fashioned glass muddle the sugar cube, Peychaud’s bitters and water until the sugar dissolves. Add ice and the rye whiskey and stir with a bar spoon. Discard the ice and water from the first glass. Then coat the glass with the Herbsaint and discard the excess. Julep strain the rye mixture into this glass. Take your lemon twist and rub the outer part of the lemon around the rim of the glass. Then twist the lemon over the glass to incorporate the lemon oils into the cocktail. Then discard the lemon twist or add to the cocktail, this is up to you or your guest.

One Note on Sazerac

  1. Since the Sazerac Originated From the Big Easy.… Can the Cocktail be Made with Cognac and still be Considered a True Sazerac Cocktail. Or Does it become a Different Concoction All Together?

Leave a Reply to Adam D. Clay Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>