Sazerac
The Sazerac is an iconic New Orleans cocktail known for its combination of rye whiskey, absinthe, a sugar cube, and Peychaud's Bitters, garnished with a lemon peel. It's a variant of a whiskey cocktail that originated in the 19th century and is often referred to as America's first cocktail.
Equipment
- Old Fashioned glass
- Mixing glass
- Muddler
- Bar spoon
- Strainer
Ingredients
- 2 oz rye whiskey
- 1 sugar cube
- 2 dashes Peychaud's Bitters
- Absinthe to rinse
- Lemon peel for garnish
Instructions
- Chill an old-fashioned glass by placing it in the freezer or filling it with ice water and setting it aside.
- In a mixing glass, muddle the sugar cube and Peychaud's Bitters together.
- Add the rye whiskey to the bitters and sugar mixture.
- Fill the mixing glass with ice and stir the ingredients until well chilled, about 30 seconds.
- Discard the ice or ice water from the chilled glass and add a few drops of absinthe. Swirl the absinthe around to coat the inside of the glass, then discard the excess.
- Strain the chilled whiskey mixture into the prepared glass.
- Express the oils of the lemon peel over the glass, rub the peel around the rim, and drop it into the drink as a garnish.
Notes
The Sazerac is traditionally served neat, without ice. For a more authentic experience, use a chilled, heavy-bottomed glass and a good quality rye whiskey.