# Cocktail guy part II,  Sazerac secrets

**URL:** <https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886>\
**Category:** Cafe Society\
**Created:** [June 2, 2020, 12:36am UTC](https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886 "2020-06-02T00:36:14Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\
**Post date:** [June 2, 2020, 12:36am UTC](https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886/1 "2020-06-02T00:36:14Z")

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So I posted a thread a couple weeks ago

[https://boards.straightdope.com/sdmb/showthread.php?t=896311](https://boards.straightdope.com/sdmb/showthread.php?t=896311)

being in a position that making cocktails was going to be part of my future. Yada, Yada, Yada I was thinking about cocktails while walking through the boozemongers, and saw some Rye Whiskey, which I haven’t had in a long while, mostly because I haven’t been in the last bar I could get a good Sazerac in like 25 years.

I have asked for them from time to time, and recieved a glass of stuff, but it was made from someone looking in a book, or on the web, how they are made, and it is never that good

So does anyone know the secrets for a Sazerac that will laissez le bon temps rouler ?

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**Author:** ![Chingon](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chingon/32/17645_2.png) [@Chingon](https://boards.straightdope.com/u/Chingon)\
**Post date:** [June 2, 2020, 12:41am UTC](https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886/2 "2020-06-02T00:41:08Z")

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Just rye whiskey, sugar, some peychaud bitters and something absinthe like.  
Oh and lemon peel, the citrus oil makes a subtle but telling difference.

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**Author:** ![Isosleepy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/isosleepy/32/479_2.png) [@Isosleepy](https://boards.straightdope.com/u/Isosleepy)\
**Post date:** [June 2, 2020, 12:54am UTC](https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886/3 "2020-06-02T00:54:12Z")

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The recipe I like best: mist the glass with absinthe (pernaud if absinthe is truly unavailable)  
The sweet can be a sugar cube or honey but simple syrup tastes best. Pour into bottom of the misted glass.  
Use both cognac and rye - either in equal measure, or 1.5 rye to 1 cognac. Both Angustora and Peychaud bitters, 2-3 dashes each. Ice cubes. In a shaker.  
Shake, then pour into the misted glass  
Big ice cube(s)  
Lemon peel along the rim.

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**Author:** ![Pork\_Rind](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pork_rind/32/111_2.png) [@Pork\_Rind](https://boards.straightdope.com/u/Pork_Rind)\
**Post date:** [June 2, 2020, 12:59am UTC](https://boards.straightdope.com/t/cocktail-guy-part-ii-sazerac-secrets/854886/4 "2020-06-02T00:59:08Z")

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> [@Isosleepy](#):
>
> The recipe I like best: mist the glass with absinthe (pernaud if absinthe is truly unavailable)  
> The sweet can be a sugar cube or honey but simple syrup tastes best. Pour into bottom of the misted glass.  
> Use both cognac and rye - either in equal measure, or 1.5 rye to 1 cognac. Both Angustora and Peychaud bitters, 2-3 dashes each. Ice cubes. In a shaker.  
> Shake, then pour into the misted glass  
> Big ice cube(s)  
> Lemon peel along the rim.

I like this particular recipe, but I’d strongly argue for stirring, since there’s no juice needing aeration from shaking.