Sazerac Recipe
The Sazerac is one of America’s oldest cocktails, dating back to the mid-19th century in New Orleans. Originally crafted with Cognac and later adapted with rye whiskey due to phylloxera’s impact on French vineyards, the drink embodies a rich cultural tapestry.
Equipment
- Mixing glass
- Bar spoon
- Jigger
- Strainer
- Rocks glass
- Muddler (optional)
Ingredients
- 2 oz rye whiskey (or bourbon for a sweeter taste)
- ½ oz simple syrup (or sugar cube)
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters (optional, for added depth)
- ¼ oz absinthe or absinthe substitute
- Lemon peel (for garnish)
- Ice cubes
Instructions
- Chill Your Glass:Place your rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail.
- Prepare the Absinthe Rinse:Add ¼ oz of absinthe to the chilled glass.Swirl the absinthe around to coat the inside of the glass, then discard the excess.
- Mix the Cocktail Base:In a mixing glass, combine rye whiskey, simple syrup (or muddled sugar cube), and bitters.Add ice cubes to the mixing glass and stir for 20–30 seconds until well chilled.
- Strain and Serve:Discard any ice or water from the rocks glass.Strain the cocktail mixture into the prepared glass.
- Garnish:Twist a lemon peel over the drink to release its oils, then drop it into the glass or place it on the rim
- Enjoy:Sip and savor the harmonious blend of flavors.