⚜️ Sazerac

New Orleans' official cocktail – America's first named cocktail

🌾 Rye Whiskey

Ingredients

Instructions

  1. Chill a rocks glass by filling it with ice and setting aside.
  2. In a mixing glass, muddle the sugar cube with Peychaud's bitters (and Angostura if using).
  3. Add rye whiskey and ice to the mixing glass. Stir for 30 seconds until well-chilled.
  4. Discard the ice from the rocks glass. Add absinthe and swirl to coat the inside, then discard the excess.
  5. Strain the whiskey mixture into the absinthe-rinsed glass (no ice).
  6. Express the lemon peel over the drink, then discard it (traditional) or drop it in.

Pro Tips

📜 History

The Sazerac dates to the 1850s in New Orleans, originally made with cognac. When phylloxera devastated French vineyards, bartenders switched to American rye whiskey. Named after Sazerac de Forge et Fils cognac.

🌿 Absinthe

Traditional recipes use Herbsaint (a New Orleans anise liqueur) or absinthe. The rinse should be subtle – just enough to perfume the glass, not overpower the drink.

🍋 The Lemon Peel

Purists express the oils over the drink but discard the peel. This adds aroma without the bitterness of the pith touching the cocktail.

🥃 Serve It Right

A proper Sazerac is served without ice. The chill comes from stirring – that's why keeping the glass cold is crucial.

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