Sazerac in easy batch form for a party! I began with Paul Gusting's recipe, and adapted it to my taste and punchbowl style. These amounts fit nicely into a 7 cup ball glass canister, to prep ahead and pour into the punch bowl at the last minute. I recommend you use up the rest of the second liter of sazerac in a second canister if you have it, because this cocktail is so tasty it goes fast.
Prep Time10 minutesmins
Ice Block8 hourshrs
Coursecocktail
CuisineAmerican, Creole
Keywordsazerac
Servings20cocktails
Ingredients
40 ozozOld Overholt Rye
4ozsimple syrup
3ozHerbsaint
30dashesPeychauds bitters
30lemon peels(or orange/clementine, or both)
1ice block too fit serving container
Instructions
Make Ice Block
To keep your cocktail cold without watering down the drink, make a block of ice at least 8-10 hours ahead so that it freezes solid. think about the size of your punch bowl or serving pitcher and make the ice so that it fits within it. Leftovers container or bowl for punch bowl, or something long and skinny for a pitcher.
Prep Cocktail
In a large pitcher (preferably a 6-7 cup ball glass canister), pour in the Rye, simple syrup and Herbsaint. Add the dashes of bitters. Stir and taste per your liking. Put in the fridge until ready to serve.
Make the lemon peels and keep aside in a serving bowl, covered in the fridge until ready to serve.
Serve
Put the ice in the desired serving vessel. Stir or gently shake the cocktail mix and pour over the ice. Place the serving cups, citrus peels and additional ice cubes nearby.
To serve, put one citrus rind in the glass and pour over the drink. Note to guests that this is a very strong drink, and that they can come by and refill as needed. Some might want to water down with the extra, regular ice cubes.