Cocktail recipe: Smoked Sazerac - Drink Smoker
The Timeless Classic: Smoked Sazerac
The uniqueness of the Sazerac lies in the aroma of absinthe and the spiciness of rye whiskey. Since this drink is served without ice, every subtle nuance of the spirit can be felt — which is exactly why this is one of the best recipes if you want to take advantage of what a drink smoker can offer. The smoke permeates not only the drink, but also the absinthe molecules clinging to the wall of the glass.
Why Cherry Wood?
For the Sazerac, I recommend cherry wood chips. The slightly sweet, fruity smoke of cherry pairs excellently with the characterful, peppery notes of rye whiskey. This pairing softens the anise edge of the absinthe and gives the drink a round, velvety finish.
Ingredients
| Ingredient | Quantity |
| Rye Whiskey (e.g. Bulleit Rye) | 60 ml |
| Sugar Syrup (or a sugar cube) | 10 ml |
| Peychaud's Bitters (a must!) | 3-4 dashes |
| Absinthe | 10 ml (for rinsing only) |
| Lemon Peel | 1 piece |
| Smoking Chips | 1 portion of Cherry |
Preparation: The New Orleans Ritual
Preparing a Sazerac requires two glasses and a bit of precision.
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Preparing the glass: Take a low-walled (Old Fashioned) glass and fill it with ice to chill it.
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Mixing: In another mixing glass, combine the rye whiskey, sugar syrup, and bitters with plenty of ice. Stir for about 30 seconds until ice-cold.
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Absinthe rinse: Empty the ice from your first glass. Pour in the absinthe, swirl it around to coat the entire inner wall of the glass, then pour out the excess (or drink it separately).
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Straining: Strain the drink from the mixing glass into the absinthe-scented glass. (Without ice!)
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The Smoking Spirit moment: Place the drink smoker unit on the glass. Fill it with cherry wood chips, light it with the storm lighter, and put the lid on. Let the smoke swirl in the absinthe-coated glass for 20-25 seconds.
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Finishing: Lift off the device, twist the lemon peel over the drink to release its oils, then drop it into the glass as a garnish.
