Sazerac Cocktail Without Absinthe
This Sazerac cocktail skips the traditional absinthe but still contains a little anise zip from anise bitters plus additional flavorings for a modern twist on a classic cocktail.
Ingredients
For the double-strength simple syrup
- 2 cups Demerara or turbinado sugar
- 1 cup cold water
For the Sazerac
- 6 dashes anise bitters or anise extract
- 1 1/2 ounces 100-proof rye
- 1/2 ounce cognac
- 1 teaspoon double-strength simple syrup
- 4 dashes Peychaud’s bitters
- 2 dashes aromatic bitters
- 2 dashes lemon bitters, for garnish
Instructions
Make the double-strength simple syrup
- In a medium saucepan, combine the sugar and stir until all of the sugar is wet.
- Place over medium heat and cook, stirring, until the sugar is dissolved, which should happen just before the syrup boils.
- Let cool. Pour into a jar or covered container and refrigerate for up to 2 months.
Make the Sazerac
- Coat the inside of an old-fashioned glass with the anise bitters or anise extract and dump out any excess.
- Stir in all the remaining ingredients except for the lemon bitters. Add an oversize ice cube. Sprinkle with the lemon bitters.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Fiber: 10g | Sugar: 6g