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The Sazerac

The Sazerac is a classic cocktail that originated in New Orleans in the mid-1800s. We love making this legendary libation using Strathcona Spirits' Pedro's Dreamland Whisky, Strathcona Spirits' Absinthe Blanche, Peychaud's Bitters, a sugar cube, and a lemon twist garnish.

3 dashes Peychaud's Bitters

1 sugar cube

Lemon twist garnish

To begin, place the sugar cube in an old-fashioned glass and add the Peychaud's bitters. Use a muddler or the back of a spoon to gently mash the sugar and bitters together, creating a syrupy mixture at the bottom of the glass.

Next, add the Pedro's Dreamland Whisky to the glass, along with a few ice cubes. Stir gently to combine.

In a separate, chilled glass, pour the Absinthe Blanche and swirl it around to coat the inside of the glass. Discard any excess absinthe.

Finally, strain the whisky mixture into the absinthe-coated glass, garnish with a twist of lemon, and enjoy!

The Sazerac is a bold and complex cocktail, with layers of herbal, spicy, and citrusy flavours that dance on the tongue. One sip, and you'll understand why it's been a favourite of cocktail connoisseurs for over a century.


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