The Sazerac (Louisiana)
The Big Easy has given birth to a wealth of top-notch cocktails, too many to mention here – but one true king will always be the Sazerac. Originally made with Sazerac French brandy when the cocktail was invented in the 1850s, the recipe has evolved to include rye whiskey and an absinthe rinse, which meld with a cube of sugar and the anise-heavy Peychard’s bitters that make this a timeless New Orleans classic.
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- 1 sugar cube
- 2½ oz. rye whiskey
- 2 dashes peychard’s bitters
- lemon peel
1Add a few drops of absinthe to an old fashioned glass and swirl to coat the inside of the glass.
2In a cocktail mixer, add the sugar cube, bitters, and whiskey; muddle. Add ice to the tin and stir to chill.
3Strain into absinthe rinsed old fashioned glass and garnish with a strip of lemon peel.