Creole Citrus Sazerac

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A New Orleans-inspired twist on the classic Sazerac, blending rye whiskey with bright lemon and aromatic Peychaud’s bitters. This recipe, ready in about 6 minutes, brings together rye whiskey, absinthe rinse, simple syrup for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 oz rye whiskey
• 1/4 oz absinthe rinse
• 1/4 oz simple syrup
• 3 dashes Peychaud’s bitters
• 1 wide strip lemon peel
• 1 large clear ice cube

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Instructions

1. Step 1: Chill a rocks glass by filling it with ice water and set aside.
2. Step 2: In a mixing glass, add 2 oz rye whiskey, 1/4 oz simple syrup, and 3 dashes of Peychaud’s bitters.
3. Step 3: Fill the mixing glass with large ice cubes and stir gently with a bar spoon for 30 seconds until well chilled and slightly diluted.
4. Step 4: Empty the ice water from the rocks glass and rinse it with 1/4 oz absinthe by swirling and discarding any excess.
5. Step 5: Strain the stirred cocktail into the absinthe-rinsed chilled rocks glass over a single large clear ice cube.
6. Step 6: Express a wide strip of lemon peel over the surface to release oils, then rim the glass with it and lay it flat on top as a garnish.