This New Orleans inspired drink is a classic and strong cocktail perfect for those wanting something similar to an old-fashioned. This is a whiskey-forward drink with bitters, Sazerac Syrup, and sugar. Having slight sweetness from the sugar and bitter notes makes for a well-balanced drink.
recipe 
yields
Makes 1
1½ ounces rye whiskey
½ ounce freshly squeezed lemon juice
½ ounce Sazerac Syrup (recipe follows)
½ ounce Peychaud’s bitters
4 dashes Angostura bitters
¼ ounce Herbsaint
Garnish: Lemon peel
* Makes approximately 2 cups
½ cup honey
¾ cup sugar
½ cup rye whiskey
1 ounce Peychaud’s bitters
½ ounce Angostura bitters
4 (1-inch-long) pieces lemon peel
Sazerac Sour
Sazerac Syrup
steps
- Make the Sazerac Syrup: To a small saucepan, add all ingredients with ¼ cup water and bring to a boil. Decrease heat to low and simmer for 5 minutes. Remove lemon peel and refrigerate in an airtight glass container for up to 1 month.
- Make the Sazerac Sour: Place ice in a rocks glass, swirl until chilled, dump out ice, and set glass aside. In a cocktail tin, combine rye, lemon juice, Sazerac Syrup, bitters, and Herbsaint. Add ice and shake. Strain into chilled glass and garnish with lemon peel.
Date Published: 11.15.23
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Recipe By
From Sarah Camp Milam and Jerry Slater, The Southern Foodways Alliance’s Guide to Cocktails
