Sarno Sazerac Recipe

sarno sazerac

A classic Sazerac gets anise aromas from absinthe. To switch things up, we infuse the rye whiskey with star anise and vanilla. Orange bitters add a rad twist. Cheers!


  • 2 oz Vanilla Anise Whiskey (see Notes)
  • 1 tsp brown sugar
  • Ice
  • 3 dashes orange bitters
  • Swath of lemon zest, for garnish


  1. Stir the infused whiskey and brown sugar in a shaker tin or mixing glass until the sugar dissolves. Add the ice and bitters. Stir gently for 20 turns to chill the drink then strain into a rocks glass.
  2. Twist the lemon swath over the drink to release its oils, rub it on the rim of the glass, then drop it into the cocktail.


  • Vanilla Anise Whiskey: Score 2 vanilla beans and drop into 12 ounces rye whiskey (preferably small-batch rye). Add 2 pieces of star anise and let infuse in a mason jar (or the original whiskey bottle) for at least 24 hours. The longer you let it go, the stronger the flavor gets. If you want to infuse a full 750 ml (25 oz) bottle of rye, double these amounts.

*Recipe adapted from The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Check out the book here!

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