Food & Cooking Recipes Drink Recipes Cocktail Recipes Martha's Sazerac She's a fan of this beloved New Orleans cocktail. Prep Time: 5 mins Total Time: 5 mins Servings: 1 Jump to recipe Martha's Sazerac recipe is a riff on the beloved New Orleans cocktail. It mixes a base of bourbon or rye with sugar, orange bitters, and anise-flavored liqueur. Absinthe is traditional, but you can also use sambuca or Pernod. Our recipe makes one stiff drink but can easily be scaled up for two or three or even four. If you fancy serving Sazeracs to a crowd, then use our batched variation, but note while the classic drink is mixed for serving, this big batch version must be made ahead. 15 Winter Cocktails for Cozy Days and Festive Nights Credit: Bryan Gardner Directions Mix sugar and water in shaker; add bourbon and bitters with ice: Place sugar cube and 2 teaspoons water in a cocktail shaker; stir to dissolve. Add bourbon and bitters, fill with ice, and stir to chill. Swirl anise in glass: Pour liqueur into a rocks glass and swirl to coat; pour out excess. Strain bourbon into glass; rub lemon twist around glass: Strain bourbon mixture into glass. Twist lemon peel and rub around rim of glass (do not add to drink). Variation: Batched Sazerac For entertaining, make a batch of sazeracs ahead of time and refrigerate until the party starts. You'll need: 3 cups bourbon or rye 1/ 3 cup simple syrup 1 ¼ teaspoons orange bitters 1 tablespoon anise-flavored liqueur 3-4 lemons (to make 12 lemon twists) Combine bourbon, simple syrup, bitters, anise liqueur, and 3/4 cup ice water in a pitcher. Chill for at least two hours. (Cocktail can be made up to one day ahead and kept refrigerated.)Divide between rocks glasses.Make 12 strips of lemon peel. Twist one lemon peel and rub around the rim of each glass, then discard, (Use a new peel for each glass.) Other Whiskey Cocktail Recipes to Try Old-Fashioned Manhattan Martha's Whiskey Sour Martha's Cider-Bourbon Cocktail Bourbon and Ginger Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.