- 2 fluid ounces of rye
- 1 teaspoon of demerara gum syrup or 1 teaspoon (4 grams) of demerara sugar
- 3 dashes of Peychaud’s bitters
- Small amount of French absinthe
Prepare the serving glass. Chill a lowball glass with ice. Do not freeze.
If using sugar rather than syrup, muddle with the bitters and a splash of water, until dissolved. Stir all of the ingredients, except the absinthe, with ice. Dump the ice from the prepared glass and rinse the glass with the absinthe. Then, dump the absinthe and strain the cocktail into the absinthe-rinsed glass. Express and discard a lemon peel.
Sam Horwitz style
I prefer my Sazeracs “neat”. Follow the same recipe as above, but exclude the ice. Mix the ingredients dry. May be mixed in the serving glass. The serving glass should not be chilled.
Replace the rye with cognac or brandy.