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Orleans in the mid-1800s and, while originally made with cognac it now is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
1 tsp. simple syrup2 dashes Peychaud's bitters1 dash Angostura bitters2 1/2 oz. rye whisky or cognac
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.
Dave Wondrich's Sazerac Take
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
