Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 4 dash | Absinthe — {"raw_name": "Absinthe", "raw_measure": "4 dash Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 45 ml | Rye whiskey 50% abv — {"raw_name": "Rye whiskey 50% abv", "raw_measure": "45 ml Rye whiskey 50% abv", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 3 dash | Creole bitters — {"raw_name": "Creole bitters", "raw_measure": "3 dash Creole bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a ROCKS GLASS.
- Prepare garnish of lemon zest twist.
- Fill glass with ice and set aside.
- In another glass, STIR other ingredients with ice.
- Empty ice from the glass you set aside and RINSE this now chilled glass with absinthe (or Herbsaint).
- STRAIN the cocktail into the absinthe/Herbsaint-washed glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS lemon zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2018-05-04 12:29:36", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3390/sazerac-new-orleans-style", "image_url": "https://cdn.diffordsguide.com/cocktail/RYk3lr/square/0/512x512.webp?v=1738528724"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.