Sazerac
★☆☆☆☆
Ingredients
- 45ml Sazerac rye whiskey, or another good rye (1 1/2 oz)
- 1 sugar cube, or 5ml (1 tsp) simple syrup
- 3 dashes Peychaud's bitters
- 1 dash Angostura bitters (optional)
- 7ml Herbsaint or absinthe, for rinsing the glass (1/4 oz)
- Ice, for stirring
- Garnish: lemon peel, oils expressed and discarded
Instructions
- Chill an old fashioned glass by filling it with ice.
- In a mixing glass, muddle the sugar cube with the Peychaud's bitters (and Angostura, if using) until the sugar is dissolved.
- Add the rye whiskey and plenty of ice, and stir until well-chilled.
- Discard the ice from the chilled old fashioned glass, pour in the Herbsaint, and swirl to coat the inside of the glass. Tip out any excess.
- Strain the rye mixture into the Herbsaint-coated glass — no ice.
- Express the oils of a lemon peel over the drink. Discard the peel (traditional) or drop it in.
Official cocktail of New Orleans since 2008. Pairs as a set with the Vieux Carré elsewhere in this section — both use Peychaud's bitters and were born in the French Quarter.