Sazerac Sour

By: The Local Palate
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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. 

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Makes 1

    Sazerac Sour
  • 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

  • Sazerac Syrup
  • * 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

  1. 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.
  2. 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.
  • Recipe By
    From Sarah Camp Milam and Jerry Slater, The Southern Foodways Alliance’s Guide to Cocktails

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