Sazerac Pitchers

sazerac-pitchers-big-batch-cocktail
Photo by J Muckle; Styling: Rebekah Peppler
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  • Serves 10
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Combine the rye, absinthe, bitters, simple syrup, and 1 cup filtered water in a large bowl or pitcher. Cover and chill for at least 2 hours or overnight. To serve, ladle into cocktail glasses and garnish each with an orange peel.

To make the orange simple syrup:

Combine ½ cup granulated sugar, ½ cup water, and the peel of one orange in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain syrup through a fine mesh sieve, and discard the orange peel. Refrigerate in a covered container for up to 2 weeks. Makes ½ cup.

Ingredients

  1. Check 4 cups (32 oz.) rye whiskey
  2. Check ½ ounce absinthe
  3. Check ½ teaspoon orange bitters
  4. Check ½ cup (4 oz) orange simple syrup* (recipe below)
  5. Check 10 strips orange peels

Directions

  1. Combine the rye, absinthe, bitters, simple syrup, and 1 cup filtered water in a large bowl or pitcher. Cover and chill for at least 2 hours or overnight. To serve, ladle into cocktail glasses and garnish each with an orange peel.

To make the orange simple syrup:

Combine ½ cup granulated sugar, ½ cup water, and the peel of one orange in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain syrup through a fine mesh sieve, and discard the orange peel. Refrigerate in a covered container for up to 2 weeks. Makes ½ cup.