Moby Dick Sazerac

Ryan Chetiyawardana, Super Lyan | London

This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.

Often, Ryan Chetiyawardana will fixate on a unique ingredient that will then becomes the centerpiece of the drink. For his take on the classic Sazerac, that ingredient is ambergris: the organic byproduct of a sperm whale’s digestive system. He combines a small dose of ambergris with rye, simple syrup and Peychaud’s bitters, served chilled in a rocks glass and garnished with rice paper coated in absinthe.


Serving: 1

  • heavy 2 ounces rye, preferably Mr Lyan
  • heavy 1/3 ounce simple syrup
  • heavy 1/4 ounce water
  • 4 dashes Peychaud's Bitters
  • 1 gram ambergris

Garnish: strip of rice paper coated in absinthe

  1. Bottle and freeze the combined ingredients, no ice.
  2. Serve chilled in a frozen rocks glass.
  3. Garnish with a strip of rice paper coated in absinthe.
Editor's Note


Grate ambergris very finely into 70% neutral grain spirit, then age as a tincture. When using it, cook sous vide at 158 Fahrenheit until it becomes liquid and then vat into the drink.