Sazerac Cocktail Without Absinthe

This Sazerac cocktail without absinthe uses anise bitters (or anise extract) in place of absinthe in a classic tipple made of rye, cognac, bitters, and simple syrup.

Adapted from Mark Bitterman | Bitterman's Field Guide to Bitters & Amari | Andrews McMeel Publishing, 2015

This Sazerac cocktail without absinthe skips the traditional anise-flavored spirit and swaps in three types of bitters (three!) to create a contemporary and slightly less, er, how shall we say this, hallucinogenic version of the classic. (With apologies to Baudelaire, Hemingway, van Gogh, Wilde, et al.)–Angie Zoobkoff

Sazerac Cocktail Without Absinthe

• Quick Glance
• 15 M
• 30 M
• Serves 1

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Ingredients

• For the double-strength simple syrup
• 2 cups Demerara or turbinado sugar
• 1 cup cold water
• For the Sazerac
• 6 dashes anise bitters or anise extract
• 1 1/2 ounces 100-proof rye
• 1/2 ounce cognac
• 1 teaspoon double-strength simple syrup
• 4 dashes Peychaud’s bitters
• 2 dashes aromatic bitters
• 2 dashes lemon bitters, for garnish

Directions

• Make the double-strength simple syrup
• 1. In a medium saucepan, combine the sugar and stir until all of the sugar is wet.
• 2. Place over medium heat and cook, stirring, until the sugar is dissolved, which should happen just before the syrup boils.
• 3. Let cool. Pour into a jar or covered container and refrigerate for up to 2 months.
• Make the Sazerac
• 4. Coat the inside of an old fashioned glass with the anise bitters or anise extract and dump out any excess.
• 5. Stir in all the remaining ingredients except for the lemon bitters. Add an oversize ice cube. Sprinkle with the lemon bitters.

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