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This classic Sazerac recipe makes a New Orleans rye whiskey cocktail with a touch of sweetness, plus licorice and citrus notes. It's a fabulous sip from start to finish, made with rye, absinthe, and Peychaud's bitters. The Sazerac drink is a close cousin to the Old Fashioned, and is a celebration of all things NOLA.

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Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture. View Recipe. Explore Bon Appétit Cocktail Entertaining + Style. Make these 3 cocktails—Sazerac.

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John J., Abraham, Joseph, and Isaac Bowman were Virginia militia officers in the American Revolutionary War. This hand-crafted bourbon whiskey is a tribute to their heroism. Our Bowman Brothers Small Batch Bourbon is distilled three times using the finest corn, rye, and malted barley, producing distinct hints of vanilla, spice, and oak. Visit A.

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Step 2. Combine whiskey, absinthe, bitters, 1/3 cup simple syrup, and ¾ cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Divide among chilled rocks.

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Add ice and the rye whiskey to the mixing glass and stir until well-chilled. Discard the ice from the old-fashioned glass and rinse it with absinthe or Herbsaint, making sure to coat the inside of the glass. Strain the whiskey mixture into the old-fashioned glass. Garnish the cocktail with a lemon twist or lemon peel.

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Pour the rye whiskey into the mixing glass. Fill it with ice and stir well until chilled, about 15-20 seconds. Strain the mixture into the prepared old-fashioned glass. Gently squeeze the lemon peel skin side down over the drink to express the oils, then drop it into the glass.

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The classic Sazerac is a powerful mix of rye whiskey and/or cognac, Peychaud's and Angostura bitters, and simple syrup (or occasionally a sugar cube), with a rinse of absinthe. The resulting concoction is one of the easier spirit-forward cocktails to toss back, with its crisp, uplifting flavor. It's a cocktail made in the Old-Fashioned style—spirit, sugar, water, bitters—with roots in.

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Celebrate Mardi Gras with Big-Batch Sazeracs. This iconic cocktail is easy to make for a crowd. Published Jan. 30, 2024. Aromatic and complex in flavor, the Sazerac is one of America's oldest cocktails and a signature drink of New Orleans. The fact that it remains hugely popular around the Crescent City—a place known for storied bars and.

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The Sazerac cocktail was crowned the official cocktail of New Orleans in 2008, though this designation was hardly needed—official status or not, the Sazerac has always belonged to the Crescent City. It's believed that the first Sazeracs were made with French brandy—Sazerac de Forge et Fils Cognac, to be specific—rather than the now.

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INSTRUCTIONS. Stir rye, water, sugar, and bitters in serving pitcher or large container until sugar has dissolved. Cover and refrigerate until well chilled, at least 2 hours or up to 1 month. Pour absinthe into 1 chilled old-fashioned glass, then tilt and rotate glass to coat interior wall. Pour excess absinthe into second chilled old-fashioned.

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Instructions. Take two old-fashioned rocks glasses. In the first one, add ice to chill and set aside. In the second one, muddle a sugar cube with the three dashes of Peychaud's bitters. Add the Sazerac Rye Whiskey, then add ice and stir. Take the first glass, empty the ice and coat the glass with Herbsaint, then discard any excess.

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Combine rye, simple syrup and water in a large container. Funnel mixture into bottles. Place in freezer overnight. Chill glasses. To serve, spray a rocks glass with Herbsaint. Add 5 dashes Peychaud's Bitters. Pour about 2 1/2 ounces chilled mixture into the glass. Express a lemon peel over the drink and drop in the glass.

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Instructions. Refrigerate or freeze a rocks or old-fashioned glass for at least 5 minutes. Place 1 granulated sugar cube or 1 teaspoon granulated sugar, 2 ounces rye whiskey, and 1/4 teaspoon Peychaud's bitters in a cocktail shaker or mixing glass. Stir until the sugar is dissolved. Add enough ice to fill the mixing glass halfway, and stir.

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First, pack an old fashioned glass with ice, and in a second glass mix the sugar with the bitters. If you're using a sugar cube, pour the bitters on top of it before muddling; if you're using syrup, just make sure it's well-mixed with the bitters.

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Use a combination of bitters instead of just one. For a bit of dilution, stir the whiskey mix with a few small ice cubes, then strain into the rinsed glass. Use 1 teaspoon of rich (2:1) simple syrup instead of a sugar cube. Add it to the mix of rye whiskey and bitters with ice, stir, and strain. The official recipe.

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1792 Small Batch is sophisticated and complex. Made from our signature "high rye" recipe with barrels carefully chosen by our Master Distiller, it is a distinctly different bourbon created with precise craftsmanship. TASTING NOTES 1792 Small Batch has an expressive and elegant taste.