On a sweltering hot New Orleans day (or even a temperate Seattle evening), a simple Sazerac is a welcome refresher. These frozen cubes of water, simple syrup, absinthe and Peychaud’s bitters close the gap between you and that glassful of whiskey satisfaction. Drop one cube into a glass, add a pour of rye whiskey (or Cognac if you want to invoke the cocktail’s historical origins), and start drinking. Sip quickly if you want to feel that whiskey kick, or let the cube languish and melt if you prefer that silky, soothing, anise-tinged sweetness.
Sazerac Cocktail Cubes
Rye Whiskey (or Bourbon)
- Fill slots of an ice cube tray (silicone king cube trays work best) a quarter full with simple syrup, then fill to three-quarters full with water and top with absinthe.
- Dash 4 dashes of Peychaud’s bitters into each slot.
- To serve, place a cube in a lowball glass, top with 2 oz rye, and swirl.
- Express lemon zest over the drink, then drop into the glass.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.