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Sazerac
New Orleans' official cocktail: spicy rye, Peychaud's bitters and a touch of sugar, served neat in a chilled glass rinsed with absinthe and finished with lemon oil.
Why It Works
The absinthe rinse adds anise aroma without taking over, Peychaud's gives the cherry-red color and gentle spice, and serving it neat in a cold glass keeps the rye bold. Made in New Orleans since the 1800s.
RECIPE CARD
Sazerac
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Ingredients
- 2 oz rye whiskey (Sazerac Rye is traditional), or 1 oz rye + 1 oz cognac for the older style
- ¼ oz rich demerara syrup (2:1), or 1 sugar cube muddled with a splash of water
- 3 dashes Peychaud's bitters
- 1 dash Angostura bitters (optional)
- Absinthe or Herbsaint, for rinsing
- Lemon peel
Instructions
- Fill a rocks glass with ice and water to chill it.
- In a mixing glass, combine the rye, syrup and bitters. Add ice and stir until very cold, about 30 seconds.
- Dump the ice water from the serving glass. Add about ¼ tsp absinthe, swirl to coat the inside, and pour out the excess.
- Strain the drink into the rinsed glass. No ice.
- Express the lemon peel over the drink, rub it on the rim, and discard it.
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