Stone Barn Sazerac

Stone Barn Sazerac

Recipe by:

A Stone Barn twist

This recipe combines two of the distillers’ favorite spirits in a twist on the New Orleans’ classic cocktail.  When we first made it, it was with our Hard Eight Unaged Rye, which resulted in a unusually light pink Sazerac, slightly colored by the red Peychaud’s bitters.  Now we use our Barrel aged ryes, which make it more classic.

We’ve substituted the absinthe rinse you would get in New Orleans for a healthy drop of the Tsipouro that we make-  it’s dry and has interesting aromatics from the Pinot Gris grappa used as its base, then redistilled with Moroccan green anise and a touch of spearmint.

  • 2 oz. Stone Barn Rye Whiskey
  • 1/3 oz. Stone Barn Tsipouro
  • 2 dashes Peychaud’s bitters
  • 1 dash Angostura bitters
  • 2 bar-spoons of simple syrup
  • Ice cubes

Swirl the Tsipouro  in a chilled rocks glass and set aside.
In a mixing glass filled with ice, stir other ingredients and strain into the Tsipouro-coated glass.  Garnish with a lemon twist.


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