23 Holiday Cocktail Recipes: One Each Day Keeps the Merry in Play

Bulleit Rye Sazerac

December 14: Rye Sazerac

At Roulez Media, we love all things New Orleans. Without the Crescent City as part of our heritage, we would not exist. As a tribute to those roots, we present a Bulleit Rye Sazerac. This recipe is quintessential New Orleans, but using bourbon in place of the traditional rum.


1.3 oz Bulleit Rye
0.25 oz absinthe
1 cube sugar
3 dashes Peychaud’s bitters


  1. Muddle sugar and bitters, add the rye and stir with ice
  2. Strain into an old fashioned glass that’s been chilled and rinsed with absinthe
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About Author

Kimberly Toms is a freelance writer, filmmaker, habitual road tripper and lover of all things travel. Life as a digital marketing and eCommerce consultant has allowed for pursuit of these poorly paying arts and hobbies, while life beyond the office continually beckoned to "get yer ass back on the road and into the wilderness." The wilderness is most often where you can find her. Check out more of Kimberly's work: Roulez Media | Escaping Fed | A Documentary Film | Hero Film Festival & Awards | KimberlyToms.com Find her on: Facebook | Twitter | Instagram | LinkedIn | YouTube | Pinterest

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