- Prep: 5 min
- Ready In: 5 min
“An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.” - by c-biskit
Original recipe yields 1 drink
- Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
- Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.
Reviews (6)Rate This Recipe
"Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and angostura..." See more bitters (most everyone recommends Peychaud's). I loved it. But I'm looking forward to trying it with the above changes like good ol' Antoine intended. "
"Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass and the..." See more shaking with the ice will make the drink cold. "
"I agree with all foregoing remarks, and will add that the lemon twist is a deal breaker. It not only must be there, but must have enough oil that it can be "twisted" such that at least a couple drops..." See more of oil are supplanted to the surface of the completed drink. Your nose needs to pick up some of the lemon fragrance as the drink approaches your face and is imbibed."
Lemon Whiskey Slush
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