Sazerac
The official cocktail of New Orleans and one of the oldest known American cocktails. A Peychaud's bitters-driven rye drink served in an absinthe-rinsed glass, it is rich with history and flavor.
Ingredients
- 2 oz Rye whiskey
- 0.3 oz Simple syrup
- 3 dashes Peychaud's bitters
- 1 dash Angostura bitters
- 1 barspoon Absinthe (for rinse)
- lemon peel (garnish) garnish
Pairs With
Enjoy alongside spicy Creole gumbo or blackened catfish to highlight the Sazerac's distinctive Peychaud's bitters and absinthe rinse. New Orleans cuisine and its native cocktail are a natural, essential pairing.
Instructions
Chill a rocks glass by filling it with ice and setting it aside
In a mixing glass, combine rye whiskey, simple syrup, Peychaud's bitters, and Angostura bitters with ice
Stir for 30 seconds until well-chilled
Discard the ice from the chilled rocks glass and rinse the inside with absinthe, discarding any excess
Strain the cocktail into the absinthe-rinsed glass neat, with no ice
Express a lemon peel over the drink, then discard the peel without dropping it in
Tips
The traditional Sazerac is served without ice in the glass — the absinthe rinse and cold stir provide all the chill you need Discarding the lemon peel rather than dropping it in is the New Orleans tradition, as the oils on the surface are all you want If you cannot find absinthe, Herbsaint or Pernod are acceptable substitutes with a long history in this drink