The Smoked Sazerac
Recipes
Rye, Peychaud’s bitters and an absinthe rinse. Keep the fruitwood infusion brief so the anise and lemon remain distinct. Makes 1 drink.
27 August 2026
Ingredients
- 1 tsp absinthe, for rinsing the glass
- 2 oz rye whiskey
- 1 sugar cube or ½ oz simple syrup
- 3 dashes Peychaud’s bitters
- Ice for stirring
- 1 strip of lemon peel
- A small pinch of Smoked Cherry or Glazed Pear chips
Make the cocktail
- Chill a rocks glass. Swirl the absinthe around the inside, then discard the excess.
- In a mixing glass, dissolve the sugar cube with the bitters and a small splash of water. If using syrup, stir it with the bitters.
- Add the rye and ice. Stir for about 20 seconds, then strain into the prepared rocks glass without ice.
- Rest the disc securely on the rim and place the barrel horizontally on top. Remove the upper half and add the chips to the screen.
- Light the chips with the butane torch, then remove the flame once they smoulder. Allow a brief infusion and lift the smoker.
- Twist the lemon peel over the drink to release its oils, then discard the peel and serve.