How to Make a Sazerac, the Rye and Absinthe Riff on an Old Fashioned

This quintessential New Orleans cocktail, the Sazerac, has a beautiful spice character from the rye whiskey, compared to an Old Fashioned that would use the sweeter bourbon. In this episode of Cocktails for Adults, craft cocktail bartender and Robb Report columnist Jason O'Bryan shows how home bartenders can mix the Sazerac with rye whiskey, Peychaud's bitters, demerara syrup and absinthe.
For the full Sazerac recipe, visit Robb Report: robbreport.com/food-drink/spi...
You can find all of Jason's weekly columns, with new recipes publishing every Thursday afternoon, over at Robb Report: robbreport.com/author/jason-o...
Come back to ‪@robbreport‬ every Friday for more video bartending lessons from Jason in his series Cocktails for Adults.

[@christophermonk4879]

A good sazerac is my go to at home lazy drink. I always keep the peel. I think it adds to the flavor. I always put a giant rock in the center because why not. Only an issue if you drink way too slow lol

[@ghostramp8578]

Great video

[@kaufmanmark]

Yes, “pay show” is the correct pronunciation. But that’s a small detail. This was an excellent video. A bartender who obviously has great expertise. And who communicates it clearly and appealingly

[@alexclark4792]

Do you have a cotton candy mojito recipe?

[@joeappleton6849]

Sazerac rye whiskey

[@kumbackquatsta]

ginger recipe, god damn it

[@kumbackquatsta]

kyle endorses this recipe

[@lefterisortylidis7197]

Only Kentucky rye whiskey

[@FRYGUY254]

Bulleit Rye is not Canadian it is MGP from Indiana United States

[@Darkend163]

Unfortunately Grande Absente is not a real absinthe.

[@DanThePropMan]

It's "pay-show", not "pay-shod". Basic French pronunciation is not as hard as Anglopohones like to pretend it is.