Sazerac Cocktail Recipe
- ice
- 3 dashes Peychaud’s Bitters®
- 2 dashes Angostura Bitters®
- 1 sugar cube
- 1 cup ice cubes
- 2 fluid ounces rye whiskey
- 1 lemon peel
- Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
- Combine Peychaud’s Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
- Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.