The official cocktail of New Orleans is a storied one. But we’re not here to wax lyrical about the Sazerac today. For that, head on over to the Sazarec Company‘s website and you’ll hear all about it (how it became rye based, for instance). As a cocktail, the Sazerac isn’t greatly known, yet we find it one of the most enjoyable, layered creations around that’s actually not too difficult to make. If you can make an Old Fashioned, the Sazerac only requires a couple more steps. Here, we offer the most classic way to whip up a Sazerac cocktail, as offered by the Sazerac company itself, with a few of our own suggestions.
Ingredients
- 1 sugar cube (or 20ml simple syrup)
- 45ml rye whisky (use Sazerac rye if you can)
- 7.5ml absinthe (or Herbsaint)
- 3 dashes Peychaud’s Bitters
- Garnish: Lemon peel
Directions
- Chill a rocks glass in the freezer
- In a mixing glass, muddle the sugar cube and bitters together
- Fill mixing glass with ice, add in rye whisky, then stir mixture well
- Coat inside of chilled rocks glass with absinthe, then pour away excess
- Strain mixture into the rocks glass, garnish with lemon peel and serve
Yields 1 glass
Top photo credit: Sazerac Company
