1. Using a jigger, measure out a scant quarter-ounce of simple syrup and pour into a mixing glass. Using a dropper, add the bitters. Measure out 2 ounces of rye whiskey and pour into the mixing glass. 01:50
2. Stir to integrate the ingredients. Top with ice. Stir again until the ice melts slightly and the drink becomes cold to the touch. 03:18
3. Insert the julep strainer into the mouth of the mixing glass. Using a spray bottle filled with Herbsaint Original, coat the inside of the chilled glass. Pour the cocktail into a serving glass. Be sure to pour slowly so as to not aerate the mixture. 04:11
4. Using a peeler, peel off some lemon skin from the outside rind. Twist the peel three inches over the glass to release the natural oils. Dab the sides of the glass with the lemon peel. Twist the peel and balance it on the rim of the glass. Serve immediately. 04:36
What You'll Need
- Old Fashioned glass (chilled)
- Tall mixing glass
- Julep strainer
- Stirring utensil
- Liquid dropper
- Spray bottle
- Dark brown sugar simple syrup (1/4 ounce)*
- Peychaud's bitters (23 drops or just over 3 dashes)
- Sazerac rye whiskey (2 ounces)
- Herbsaint Original (for misting)
- Lemon (1, whole)
*For the simple syrup recipe, see Chef Notes.
The Sazerac was originally created in the 1850s. Some claim it is the oldest known American cocktail.
To make a simple syrup, melt two parts sugar to one part water over medium heat. Though not required for a Sazerac, dark sugar simple syrup is the traditional ingredient that produces the best flavor.
Herbsaint is an anise-flavored liquor, similar to absinthe, that is made in New Orleans. It was created as a result of the absinthe ban.
Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than the commonly used Angostura bitters.
Neal uses a dropper to measure out three dashes. Seven drops equates to one dash measurement.