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Recipe
Sazerac
A heady combination of rye whiskey and absinthe, made sweet with a sugar cube, combine to create America’s first cocktail, the Sazerac.
Here’s a drink amongst a rarified list of cocktails that has the power to transport you to another time and place. Namely, 19th century New Orleans. The Sazerac is America’s first cocktail, originally made with Cognac but eventually swapped for rye whiskey thanks to an epidemic that wiped out French vineyards and made the former scarce. And to make sure you feel every sip, there’s Absinthe in there too.
Glassware
Rocks
Garnish
No Garnish
Bar Tools
Mixing Glass, Jigger, Bar Spoon, Strainer, Muddler, Fruit Peeler
Ingredients
60ml Cognac(Classic) or 60ml Rye Whiskey (Contemporary)
15ml Absinthe
3 dashes Peychaud Bitters
Sugar Cube
Lemon Twist
Method
In a rocks glass add absinthe and give a swirl, add ice and top up with water. In a mixing pint add sugar cube and Peychaud Bitters, muddle. Add brandy or rye whiskey to mixing pint and give a stir to dissolve sugar cube. Add ice and stir for approximately 12 seconds. Dump out contents of the rocks glass and strain contents of mixing pint into chilled rocks glass. Take lemon twist and squeeze oils over the rocks glass, wipe edges of glass with lemon twist and then discard lemon twist.
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