Sazerac
The Sazerac emerged from the Sazerac Coffee House in New Orleans. Cognac, rye whiskey or a combination of the both are popular choices but several cocktail historians believe it was most likely a rye whiskey cocktail from the beginning. Peychaud's bitters is an integral component of the drink.Featured in Steve the Bartender's Cocktail Guide.
Equipment
Ingredients
- 60 ml rye whiskey or cognac, if preferred
- 2-5 dashes Peychaud's bitters
- 1 tsp sugar
- 1 dash absinthe, to rinse the glass
- 1 lemon peel
Instructions
- Add the sugar to a mixing glass and soak with bitters.
- Muddle the sugar and then add the whiskey.
- Add ice and stir for 15-30 seconds.
- To a chilled old-fashioned glass, add a dash of absinthe. Gently rotate the glass on an angle to coat the inside.
- Strain the drink into the prepared glass.
- Express lemon oil over the drink and discard the peel.
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