cocktail
Honey Sazerac
This riff on the classic Sazerac swaps the sugar cube for a touch of honey syrup, lending the drink a warmer, floral sweetness that pairs effortlessly with celebrations in spring. The honey also rounds out the rye spice, making it a perfect candidate for batching at your next gathering.
For a non-alcoholic variation, use a non-alcoholic whiskey alternative and skip the absinthe rinse; double the honey and bitters for balance. Pro tip: chill your absinthe-rinsed rocks glasses in advance to keep the pour ice-cold without adding dilution.
Do Ahead
Batch the rye whiskey, honey syrup, and bitters up to a day in advance and refrigerate; rinse glasses and strain to order for best aroma.
Ingredients
- 2 oz rye whiskey
- 0.25 oz honey syrup (2:1 ratio)
- 4 dashes Peychaud's bitters
- 1 dash Angostura bitters
- Absinthe (for rinse)
- Lemon peel (expressed) (Discard after expressing)
What Done Looks Like
When properly stirred, the drink should have clear, diamond-like reflections in the glass and maintain a moderate chill. Over-dilution causes murkiness and a flat flavor.
Instructions
- 01 Chill a rocks glass by filling it with ice water and setting it aside.
- 02 Add rye whiskey, honey syrup, Peychaud’s bitters, and Angostura bitters to a mixing glass filled with ice.
- 03 Stir with a bar spoon for 20-25 seconds to chill and dilute.
- 04 Discard the ice water from the chilled rocks glass, then rinse with absinthe.
- 05 Discard excess absinthe from the glass, ensuring the interior is lightly coated.
- 06 Strain the stirred mixture into the absinthe-rinsed glass.
- 07 Final step — Express the oil of a lemon peel over the drink, then discard the peel. Serve immediately.
If It Goes Sideways
- Drink lacks balance or feels overly sweet—use a 2:1 honey syrup ratio and ensure proper measuring for precision.
- If the absinthe rinse is too overpowering, pour a smaller rinse or roll the glass to coat lightly, then discard more thoroughly.
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