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Recipes

The Sazerac

Category
Whisk(e)y
Brand
Bulleit
Season / Occasion
Summer, Autumn

Enjoy this true classic cocktail, Bulleit Rye stirred down with sugar, and Peychauds bitters.

Recipe

  • 50ml Bulleit Rye
  • 2 Dashes Peychauds bitters
  • 5ml Sugar syrup
  • Rince of Absinthe

Preparation:

  1. Apply a rinse of Absinthe to a chilled rocks glass full with ice
  2. In a mixing glass, stir down Bulleit Rye, 2 dashes of Peychauds bitters, and a touch of sugar syrup.
  3. Discard absinthe and ice from the first vessel and strain the mixture into it
  4. Use a lemon twist for further aromatics but discard it once used.

Alcohol content: 17.6g per serve