top of page


  • 1.5 oz Rye Whiskey

  • 0.25 oz Absinthe

  • 1 Sugar Cube

  • 1 Dash Peychard's Bitters



Transport yourself to N’awlins with the modern Sazerac. Made with rye, absinthe, sugar and bitters, it’s a sweet, complex concoction that really lets the good times roll.


The classic cocktail was invented by Creole apothecary Antoine Peychaud (recognize that name?) in the late 1830s in New Orleans, using his favorite French brandy Sazerac-de-forge et fils. It’s rumored that he served it after hours to his fellow Masons in an egg cup or “coquetier” - where many surmise the term “cocktail” came from. Serve it up in an absinthe-rimmed glass - or a plastic cup works too if you're keeping the NOLA street local vibe.


  1. COAT an ice-cold rocks glass with the Absinthe and discard excess

  2. ADD sugar cube and bitters to a Yarai glass and muddle to a wet mix

  3. ADD Rye whiskey and ice to the Yarai

  4. STIR for 20-25 seconds

  5. STRAIN into coated rocks glass

  6. GARNISH Garnish with an expressed lemon peel.

You might also like...

bottom of page