The Sazerac, a cocktail with deep roots in New Orleans!
The Sazerac is a beast of many flavors, born in the New Orleans bar scene in the 19th Century and washed in absinthe. Calling for 2 different types of bitters, sugar, rye whiskey (preferably the namesake Rye is the best option) and a touch of absinthe, there are layers and layers of flavors to unpack with each sip in this cocktail. Give it a try and let us know what you think!
Recipe:
- 2.5 oz. rye whiskey
- 1 sugar cube
- 2 dashes of Peychaud’s bitters
- 1 dash of Angostura bitters
- absinthe
- lemon peel for garnish
- In an old fashioned glass, muddle a sugar cube with a few drops of water
- Add several small ice cubes, then rye whiskey and both bitters. Stir well.
- Roll around some drops of absinthe in a second old fashioned glass until the inside of the glass is coated. Pour off the excess.
- Strain contents from glass 1 into glass 2 and garnish with a lemon peel.
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