Cocktailing

15: Sazerac

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This classic is the subject of much myth and tradition. It came from New

Orleans in the mid-1800s and, while originally made with cognac it now is
most commonly based on rye whisky.

The recipe I'm making is an amalgam of those I reviewed. Rather than the

traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemon
peel with the cocktail though the tradition is to throw it out -- I like
the smell. And finally, I'm including Angostura in addition to the more
medicinal Peychaud's.

  • 1 tsp. simple syrup
  • 2 dashes Peychaud's bitters
  • 1 dash Angostura bitters

  • 2 1/2 oz. rye whisky or cognac

  • Absinthe or Herbsaint

  • Lemon peel

    • In a mixing glass, add the simple syrup, bitters and rye. Add ice and give

    it a good stir. In a well-chilled glass, add absinthe and coat the inside
    of the glass thoroughly. Discard excess absinthe. Pour the mixture into the
    coated glass. Squeeze the lemon peel over the surface of the drink to
    release the oils. Drop the peel into the glass.

    Photos By Lisa Denkinger

    See Photo

    See Photo

    Dave Wondrich's Sazerac Take

    Sazerac Dos and Don'ts

    Off to Osaka Kevin MacLeod (incompetech.com)

    Licensed under Creative Commons: By Attribution 3.0 License
    http://creativecommons.org/licenses/by/3.0/

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    CocktailingBy Troy Denkinger
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