Sazerac
One of America's oldest cocktails and the official drink of New Orleans, the Sazerac is a true classic. It's a bold, spirit-forward drink built on a base of spicy rye whiskey, with layers of anise from an absinthe rinse and complex bitterness from Peychaud's bitters.
Ingredients
- 2 oz Rye Whiskey
- ¼ oz Absinthe (or Herbsaint)
- 1 Sugar Cube
- 3 dashes Peychaud's Bitters
- Garnish: Lemon Peel
Instructions
- Chill and Rinse: Fill a rocks glass with ice to chill it. In a separate mixing glass, muddle the sugar cube with the Peychaud's bitters until dissolved.
- Stir: Add the rye whiskey to the mixing glass, fill with ice, and stir until very well-chilled (about 30 seconds).
- Prepare the Glass: Discard the ice from the first glass. Add the absinthe, swirl to coat the inside of the glass, and then discard the excess absinthe.
- Strain: Strain the chilled whiskey mixture from the mixing glass into the prepared, absinthe-rinsed glass.
- Garnish: Express the oil from a lemon peel over the surface of the drink, run the peel around the rim, and then discard.
Pro Tips for Perfection
Peychaud's is a Must: While Angostura is a common bitters, a true Sazerac demands Peychaud's Bitters. Its distinct notes of anise and cherry are fundamental to the cocktail's unique flavor profile and bright red color.
The Absinthe Rinse: The purpose of the absinthe is not to be a primary ingredient but an aromatic accent. The "rinse" coats the glass, providing a powerful herbal aroma that complements the spicy rye. Do not leave a pool of absinthe in the glass; a thin, fragrant coating is all you need.