Sazerac

A few milliliters of absinthe swirled around the chilled glass and then dumped out — it leaves an anise perfume that frames the drink without dominating it. Herbsaint is the traditional New Orleans substitute.

Not really — Peychaud’s IS the Sazerac: lighter, sweeter and more floral than Angostura, and the source of the drink’s rosy tint. Angostura alone makes a fine improved whiskey cocktail, but it isn’t a Sazerac.

A classic Sazerac calls for absinthe, to rinse Absinthe, 60 ml (2 oz) Rye whiskey, 8 ml (0.25 oz) Simple syrup, 4 dashes Peychaud's bitters Peychaud's bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Sazerac is roughly 40% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Sazerac is stirred, not shaken. It contains no citrus juice, so stirring keeps it crystal clear and silky instead of cloudy and aerated.

Serve a Sazerac in a rocks glass (old fashioned glass), well chilled — this drink is served without ice, so a cold glass keeps it cold.

One Sazerac has approximately 170 calories, estimated from the standard spec above. Bigger pours, extra syrup or sweetened mixers raise that number quickly.