Fennel Sazerac Cocktail

Fennel Sazerac

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Fennel Sazerac Cocktail

Boozy & boldly spiced, this Sazerac recipe is made with a blend of bitters, fennel syrup, a heavier dose of rye whiskey & a light Pernod rinse instead of the typical absinthe/Herbsaint.

  • 2 1/4oz Rye Whiskey (we used Bulleit)
  • 3 dashes Scrappy’s Aromatic Bitters
  • 5 dashes Peychaud’s Bitters
  • 1/2oz Fennel Pollen Syrup
  • Pernod Rinse
  • Garnish: Lemon Twist



Combine the bitters, rye & fennel syrup in a mixing glass. Stir with ice until well chilled.

Pour a small amount of the pernod into a rocks glass with ice. Swirl the ice to coat the glass with the pernod, then dump the ice and pernod (you want just a coating).

Pour the rye mixture into the rocks glass & garnish with the lemon twist. Serve.
Recipe by Tyler Kingdon
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