Sazerac Cocktails Recipes

Steps:

• Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
• Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
• Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.

Steps:

• Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.

Steps:

• Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon twist.

Steps:

• Take four tumblers and pour the absinthe into the first one. Swirl around to coat the inside of the glass then pour into the next glass. Repeat until all the glasses have been coated with the absinthe. If there's any left, divide it equally between all of the glasses.
• Pour the sugar syrup, both types of bitters and whiskey into a large mixing glass or jug. Add 25ml cold water and a good handful of ice. Stir until the outside of the vessel feels really cold. Taste - if it's too sweet or strong, keep stirring to dilute it further.
• Strain into your prepared glasses. Twist a piece of orange zest over a glass to release a little of the citrus oils, then drop it in. Do this for each of cocktail just before serving.