Ryan Maybee’s Sazerac

Ryan Maybee, Manifesto | Kansas City, MO

“The Sazerac was the cocktail that opened my eyes to how technique and preparation can really make the difference between a horrible cocktail and a beautiful one,” says Maybee. A self-professed “classicist,” it’s no surprise that the Sazerac is one of the drinks he considers representative of his bartending style.


Serving: 1

  • 2 ounces rye
  • 3 to 4 dashes absinthe
  • 3 to 4 dashes Peychaud's bitters
  • 1 splash soda water
  • 1 sugar cube

Garnish: lemon peel

  1. Coat the inside of a chilled rocks glass with absinthe, discarding the excess. Set aside.
  2. In a separate mixing glass, add the sugar cube, Peychaud’s bitters and splash of soda water.
  3. Muddle the mixture into a thick paste.
  4. Add the rye to the mixing glass, then add ice.
  5. Stir for 30 to 45 seconds until sugar is completely dissolved and the drink is thoroughly chilled.
  6. Strain contents from the mixing glass into the rocks glass.
  7. Garnish with a lemon peel.

Tagged: Ryan Maybee, Sazerac