St. John Frizell’s Sazerac

St. John Frizell, Fort Defiance | Brooklyn, NY

Tying for first place in our recent blind Sazerac tasting, Frizell’s straight-shooting recipe calls on a base of Old Overholt rye, complemented with both Peychaud’s and Angostura bitters and a touch of simple syrup. For the absinthe rinse, Frizell uses an atomizer to enhance the ingredient’s aromatics.


Serving: 1

  • 2 ounces rye, preferably Old Overholt
  • scant 1/4 ounce simple syrup
  • 2 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • absinthe, preferably Pernod (to rinse)

Garnish: expressed lemon peel

  1. Using an atomizer, mist a frozen Old-Fashioned glass 4 times with absinthe.
  2. Combine the remaining ingredients in a mixing glass over ice and stir until chilled.
  3. Strain into the prepared glass.
  4. Garnish with an expressed lemon peel.

Tagged: absinthe, Sazerac