Hot Sazerac

By raisedbycoffee
December 22, 2010
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Author Notes:

I adapted this Southern Cocktail to suit the long Boston winters, replacing the licorice liquor rinse with a star anise simple syrup. If using a higher proof rye, like Old Overholt, more bitters will help balance out the flavor.


Serves: 2

  • 2 tablespoons rye whiskey (per glass)
  • 6 dashes Peychaud bitters (per glass)
  • 1-2 dashes Angostura bitters (per glass)
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 star anise pods
  • 1 lemon twist
  1. Simmer sugar, water and star anise pods in a small pan over low heat for a few minutes.
  2. Divide the simple syrup between two glasses with a star anise in each and add the whiskey and bitters. Top with equal parts hot water .
  3. Rub the rim of the glasses with a twist of lemon and place in drink.

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