Cookbook Club

Sazerac Sour

By: The Local Palate
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recipe heading-plus-icon

yields

Makes 1 cocktail

    ingredients
  • 11⁄2 ounces rye whiskey
  • 1⁄2 ounce lemon juice
  • 1⁄2 ounce Sazerac syrup
  • 1⁄2 ounce Peychaud’s bitters
  • 4 dashes Angostura bitters
  • 1⁄4 ounce Herbsaint
  • Garnish: Lemon peel
steps
  1. Place ice in a rocks glass, swirl until chilled, dump out ice, and set glass aside.
  2. Combine rye, lemon juice, Sazerac syrup, bitters, and Herbsaint in a cocktail tin. Add ice and shake.
  3. Strain into a chilled glass and garnish with lemon peel.
Date Published: 10.02.24
  • Recipe By
    Adapted From The Southern Food Alliance's Guide to Cocktails ©, University of Georgia Press
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