2 oz Rye whiskey
1 Boozy Botanist Infused sugar cubes
2 dashes Boozy Botanist Citrus bitters (Try with Boozy Botanist's Ginger Orange, Lemon, Lemon Hops, or Grapefruit)
Absinthe or Herbsaint rinse
Lemon peel for garnish

Start by chilling an Old Fashioned glass by filling it with ice and letting it sit while you prepare the rest of the cocktail.
In another glass, muddle the sugar cube and Boozy Botanist bitters together to create a syrup-like consistency.
Add the rye whiskey to the sugar and bitters mixture and stir to combine.
Discard the ice from the chilled Old Fashioned glass and rinse it with a small amount of absinthe or Herbsaint. Swirl the liquid around to coat the glass, then discard the excess.
Strain the whiskey, sugar, and bitters mixture into the absinthe-rinsed glass.
Express a lemon peel over the cocktail by holding it over the glass, gently squeezing it to release its oils, and then garnish the cocktail with the lemon peel.


The Sazerac is known for its distinctive flavor profile, combining the spiciness of rye whiskey with the herbal and aromatic qualities of Peychaud's bitters and the anise-flavored absinthe or Herbsaint rinse. It's a complex and robust cocktail that's enjoyed by those who appreciate bold and intricate flavors.
The Sazerac is also unique in that it's traditionally served without ice, allowing you to savor the flavors as they evolve and open up at room temperature. It's a true classic and a must-try for cocktail enthusiasts.