The Sazerac cocktail is a classic New Orleans original that, over the years, has been made a number of pretty drastically different ways. The more modern Rye Sazerac (circa 1878) is a combination of rye whiskey, absinthe, Peychaud’s bitters, and sugar, but the classic recipe used Cognac as its base spirit. This recipe uses the original Sazerac formula to make an authentic Louisiana tipple that’s one of the most important drinks in American history.
|2 oz Cognac|
|0.5 oz Absinthe|
|0.5 oz Simple syrup (one part sugar, one part water)|
|3 dashes Peychaud’s Bitters|
|Lemon twist for garnish|
Preparation: How to make a Sazerac
- Add the absinthe to an Old-Fashioned glass and swirl to coat the inside, the fill the glass with crushed ice and set aside.
- Add Cognac, simple syrup, and Peychaud's bitters to a mixing glass with ice and stir until chilled.
- Discard the ice and excess absinthe from the first glass.
- Strain the mixture into the absinthe-rinsed Old-Fashioned glass.
- Garnish with a lemon twist and serve.