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Cocktail of the Week: Sazerac

A couple of weekends ago I went to Philadelphia with some family. I personally love the night life there (shout out to BYOBS) and got to try a lot of different bars and restaurants in center city.

One drink I noticed on the menu a lot is Sazerac. I hadn’t had it since I went to New Orleans in the winter, so I obviously had to try it in Philly.

This drink is deeply flavorful, very strong and pretty bad ass since absinth is one of the ingredients. It is supposed to be on one of the oldest known cocktails, which ones again makes you pretty much a boss when you drink it. So celebrate absinths legality in the states with this old school drink!


  • 1 sugar cube
  • 1 1/2 ounces rye or whiskey
  • 2 dashes of bitters
  • Dash of angostura bitters
  • Dash of absinthe
  1. Fill a glass with ice. Put the sugar cube in a second glass with just enough water to moisten it; then crush the cube.
  2. Add the rye, the two bitters, and a few cubes of ice, and stir. Take out the ice from the first glass, and pour in the absinthe.
  3. Turn the glass to coat the sides with the absinthe; then pour out the extra. Strain the rye mixture into the absinthe-coated glass. Serve and enjoy!

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