Style
Sazerac
New Orleans' gift to the cocktail world, the Sazerac is as rich in history as it is in flavor. Born in the 19th century and often considered America’s first cocktail, it blends rye whiskey (or sometimes cognac), a touch of sugar, Peychaud’s bitters, and a whisper of absinthe for a bold yet balanced sip. Served in a chilled glass with a lemon peel (no ice, no nonsense), the Sazerac is smooth, spicy, and just a little mysterious—like the French Quarter itself.
Ingredients
- 1.25ozrye whiskey
- .25ozabsinthe
- 1sugar cube
- 3 dashesPeychaud's bitters
Directions
- 1
Pour the absinth bitters into a rocks glass, swirl around until it's coated and discard the excess.
- 2
Place in the freezer to chill.
- 3
Place both sugars into the bottom of a mixing glass and saturate with Peychaud's and Angostura bitters.
