Sazerac
Wednesday, February 23, 2022
People like to say the Sazerac is a close cousin to an Old Fashioned. To me, it is more of New Orleans’ “hold my beer” response to it. The history, and even the true ingredients in a Sazerac, falls in line with a lot of food that stems from New Orleans culture. I prefer using rye whiskey instead of brandy.
Ingredients
Absinthe, to use as a rinse
1 sugar cube
3 dashes Peychaud’s bitters
1 dash Angostura bitters
2 oz. rye whiskey
Lemon peel
Instructions
In a chilled old fashion glass, rinse the glass with a few drops of absinthe. Discard the extra. Fill the glass with ice and set aside.
In a mixing, add the sugar cube along with the Peychaud's bitters and Angostura bitters. Muddle the sugar cube into the bitters.
Add the cognac and ice to the mixing glass. Stir until chilled.
Discard the ice in the old fashion glass. Strain the cocktail into the old fashion glass.
Express the lemon peel oils over the top of the drink, and garnish with the peel.
Tags
Drink
