Sazerac

What it tastes like

Rounded and gently sweet, with a dry, bittered backbone.

Why this recipe works

Stirring keeps the Sazerac silky and lets the spirit stay centre-stage — there's no citrus to froth, so dilution and chill come from gentle contact with ice rather than aeration. A small dash of bitters sharpens the edges and stops the sweetness reading flat.

Ingredient tips

• A standard 1:1 simple syrup works here. For more body, try 2:1 sugar to water and use slightly less.

Common mistakes

• Over-stirring. Stop once the outside of the mixing glass is cold and frosted — usually 20–30 seconds.

Variations to try

• Swap simple syrup for honey or demerara syrup to add weight and a darker, richer note.
• No sugar syrup? Try Sugar dissolved in water as a substitute (good swap).