Split-Base Rye and Rum Sazerac

This twist on the classic Sazerac uses equal parts rye and dark rum.

Split-Base Rye and Rum Sazerac
Makes 1 Serving
  • 1 teaspoon firmly packed light brown sugar
  • ¼ ounce Peychaud’s Aperitivo
  • 3 dashes Angostura bitters
  • 1 ounce Sazerac Rye
  • 1 ounce Bayou Rum Select
  • ¼ ounce Legendre Herbsaint
  • Garnish: lemon peel
  1. Fill a lowball glass with ice, and set aside.
  2. In a pint glass, add brown sugar, Peychaud’s Aperitivo, and Angostura bitters. Muddle until sugar is mostly dissolved, 20 to 30 times. Add rye and rum, and set aside.
  3. Discard ice from lowball glass, and add Legendre Herbsaint. Swirl until glass is fragrant; discard remaining liquid.
  4. Add ice to brown sugar mixture, and stir vigorously until drink is very cold, 30 seconds to 1 minute. Strain into lowball glass. Garnish with lemon peel, if desired.