The Sazerac cocktail is classic New Orleans. It originated in a Creole apothecary in the 1830s and gained popularity among the patrons over the next few decades. By 1850 the cocktail had jumped into mainstream bars, commonly called coffee shops at the time. This Sazerac recipe is an embodiment of the mid-19th century version, using rye whiskey in place of the original French Cognac.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Sazerac cockail
Ingredients:
- 1 sugar cube
- 2 1/2 ounces rye whiskey
- 3 dashes bitters
- 1/2 teaspoon absinthe
- 1 strip of lemon peel
Preparation:
How to make a Sazerac:
Place a sugar cube into a rocks glass and moisten it with a bit of water, and then crush the cube with the back of a spoon. Mix the rye whiskey and bitters into the sugar and stir a few ice cubes into the mixture to chill it.
Drop the absinthe into a separate, chilled rocks glass and roll it around to coat the inside surface, and pour out any excess. Strain the whiskey and bitters into the chilled glass. Twist the fresh lemon peel over the drink, to release a small spray of lemon oil. Garnish the edge of the glass with the lemon peel and serve immediately.
This Sazerac cocktail recipe makes 1 serving.
