How To: Mix a flaming absinthe Sazerac

The Sazerac is the oldest cocktail we know of and is in fact that first contail ever made. Invented in the mid 1800s, a Sazerac requires you to light up a sugar cube for show.

The Sazerac is a drink that must be practiced, tested, tasted, and practiced again. Like a good martini, the Sazerac is not something that you can just make from a recipe. The flavors are subtle and balance on a knife's edge. What is great for one person is too bitter for another. A perfect blend of flavors for me may be too intense for you.

There are a lot of recipes for the Sazerac, just as there are a lot of recipes for the Martini. Here is the recipe that mixologist, Jared Williams used for this video. It happens to be our favorite Sazerac, but you may prefer yours a bit different.

We should point out that in this video Jared burns the sugar cube on the Sazerac. A lot of purists don't like to do this, but it's up to you how you want to concoct your cocktail.

1 shot Rye Whiskey (Jared uses Jim Beam)
1/4 shot Kübler Absinthe
1 tablespoon lemon juice
1 sugar cube
2 dashes Peychaud's Bitters.
1/2 ounce water

To make the Sazerac:
Build in a glass:
1 shot rye whiskey (Jared uses Jim Beam)
Absinthe spoon on the glass - sugar on the absinthe spoon
Pour absinthe over the sugar
Squeeze in juice from a quarter lemon (or add a tablespoon of lemon juice.
Pour water over sugar cube to then stir in with the absinthe spoon.

Pour into a shaker tin with ice.
Strain into glass and top with soda water.