Cocktail recipe
Sazerac
A stirred cocktail featuring Rye whiskey, Simple Syrup, Peychauds Bitters.
Ingredients
- 60 ml Rye Whiskey
- 7.5 ml Simple Syrup
- 2 dash Peychaud's Bitters
- 1 barspoon Absinthe
Method
- Rinse a chilled rocks glass with the measured absinthe and discard the excess.
- Stir the rye, syrup, and Peychaud’s bitters with ice in a separate mixing glass.
- Strain into the prepared glass without serving ice.
- Optional finish: express a lemon peel over the surface.
Story
New Orleans' signature cocktail. It began in the mid-1800s with Sazerac de Forge cognac and Antoine Peychaud's bitters; rye replaced the cognac when phylloxera ruined French vineyards, and absinthe became the rinse. Louisiana named it the official cocktail of New Orleans in 2008.
Tips
- The absinthe is a rinse, not an ingredient; pour out the excess.