How to Make a Sazerac

New Orleans in a glass: an absinthe rinse, Peychaud's bitters, rye, and not a single ice cube in the glass. The Sazerac is the most particular drink on this list — and worth every extra step.

The spec

• 2 oz rye whiskey
• 1 sugar cube (or 1 tsp simple syrup)
• 3 dashes Peychaud's bitters
• Absinthe, for the rinse
• Lemon peel, to finish

How to make it

Chill a rocks glass, then rinse the inside with a small pour of absinthe — coat it and discard the excess. In a separate mixing glass, muddle the sugar with the Peychaud's, add the rye and ice, and stir until cold. Strain into the absinthe-rinsed glass, which holds no ice. Express a lemon peel over the top and, traditionally, discard it rather than dropping it in.

Peychaud's, not Angostura

The Sazerac is defined by Peychaud's — lighter, floral, with a bright red hue. Angostura will make a fine drink, but it won't make a Sazerac. It's worth buying the right bottle.

Rye or cognac?

The original was made with cognac, and some purists still split the base half-and-half with rye. All-rye is the modern standard and the easier build. Either way, this is a spirit-forward, no-ice sipper — treat it with patience.

The glass

Served neat and cold, the Sazerac belongs in a heavy, chilled rocks glass — no ice, all whiskey.

Put the build on the wall with the Sazerac spec print, and if your bar's still taking shape, our home bar guide covers the foundations.