Sazerac Cocktail For Sri Lankan Bartenders

Introduce the Sazerac cocktail and its history.

Add a sugar cube into a mixing glass to soak and dilute in alcohol.

Pour 10 ml of Rye whiskey into the mixing glass with the sugar cube.

Chill a rocks glass with crushed ice.

Prepare for an Absinthe wash by chilling the serving glass.

Break the soaked sugar cube with a flat head bar spoon and dissolve it in the whiskey.

Add the remaining 60 ml of Rye whiskey into the mixing glass.

Ensure the sugar is dissolved as much as possible for sweet balance.

Add ice to the mixing glass, ensuring it is at the right level and quality.

Stir gently for 30 seconds to achieve proper dilution and temperature.

Add 3 drops of Peychaud's bitters to the mixture.

Discard the crushed ice from the serving glass and perform an Absinthe wash.

Using a Julep strainer, strain the cocktail into the chilled serving glass.

Garnish with a lemon peel, twisting it over the glass to release the aromas.

Equipment Needed

Spice Level: