Just a Really Good Sazerac

Matthew Tanner | Houston

In his Sazerac, Houston’s Matthew Tanner focuses on elevating the Knob Creek Rye and Peychaud’s notes. This riff on the Sazerac has no bells and whistles, but rather a new sweetener. The combination of turbinado and light brown sugar amps up Knob Creek® Rye’s burnt caramel and maple syrup notes, making this a very barrel-forward cocktail.


Serving: 1

  • 2 parts Knob Creek® Rye
  • ¼ part dark sugar syrup(see Editor’s Note)
  • 6 dashes Peychaud’s bitters
  • Absinthe, in atomizer

Garnish: lemon twist

  1. Combine ingredients in a mixing glass over ice and stir.
  2. Using an atomizer filled with absinthe, spritz a rocks glass.
  3. Strain into glass.
  4. Express a lemon twist and garnish.
Editor's Note

Dark Sugar Syrup
(Makes 2 cups)
1 cup water
1 ½ cup turbinado sugar
½ cup light brown sugar

Combine ingredients in a sauce pot, bring to a simmer, and whisk until sugars are dissolved. Place in a container and let cool.