Name: Sazerac
Ingredients: 2 oz. Bulleit 12-year rye whiskey; ¼ oz. spiced demerara syrup (recipe follows); 2 dashes Peychaud’s bitters; 2 dashes aromatic bitters; ¼ tsp. absinthe (for rinsing glass); 1 cup water; 2 cups raw cane sugar; ⅛ cup chai tea (such as Adagio Masala)

For its version of the Sazerac, the Garden & Gun Club at Stitzel-Weller Distillery melds the spicy depth of Bulleit 12-year rye whiskey with the rich, nuanced sweetness of spiced demerara syrup. Bitters add complexity, while a touch of absinthe coats the glass. Finished with a zesty lemon oil garnish, it’s a sophisticated and timeless salute to New Orleans.

Get a new cocktail recipe monthly, from timeless classics to innovative libations, straight from the Garden & Gun Club at the historic Stitzel-Weller Distillery. Elevate your home mixology game, imbibe with friends, and follow along as we unveil a fresh concoction on the first of each month. Explore More Cocktail Club Creations

Ingredients

SAZERAC
(YIELD: 1 COCKTAIL)

2 oz. Bulleit 12-year rye whiskey
¼ oz. spiced demerara syrup (recipe follows)
2 dashes Peychaud’s bitters
2 dashes aromatic bitters
¼ tsp. absinthe (for rinsing glass)

For the spiced demerara syrup:

1 cup water
2 cups raw cane sugar
⅛ cup chai tea (such as Adagio Masala)

Preparation

Make the syrup: Bring water to a boil. Dissolve raw cane sugar in the boiling water. Steep chai tea in the syrup for 5 minutes. Let the syrup cool with the spices in the mixture. Fine-strain and refrigerate.

Mix the cocktail: Stir Bulleit whiskey, demerara syrup, and bitters. Strain into an absinthe-rinsed, chilled rocks glass. Garnish with lemon oil and place a swath on the rim of the glass.

The Garden & Gun Club at Stitzel-Weller Distillery offers bespoke cocktails, light Southern fare, and exclusive tastings of Blade and Bow 22-Year-Old. Walk-ins are welcome. Visit the Club’s website for more information.