The Sazerac, a cousin to the Old Fashioned, is a classic drink with rye whiskey or brandy, bitters, sugar, and absinthe. Originating in 1838, it became an official trademark in 1900 by the Sazerac Company and was named the official cocktail of New Orleans in 2008.
Originally made with French brandy, it evolved with Antoine Amédée Peychaud’s bitters, created by a pharmacist from Haiti who moved to New Orleans. Initially marketed as a health remedy, it gained popularity, transitioning to rye whiskey around 1885 due to a grape blight in Europe.
This timeless drink, hailing from New Orleans in the 1800s, enhances rye whiskey with a simple mix of four ingredients: rye whiskey, a sugar cube, Peychaud’s Bitters, and anise liqueur. Its balanced flavors complement the spicy rye exceptionally well.
While there are variations in ingredients and techniques, the trademarked recipe uses Sazerac Rye Whiskey, Herbsaint for the anise liqueur, and Peychaud’s Bitters. Some key points: never shake the drink, serve it in an oversized old-fashioned glass without ice, and be careful not to let the lemon peel touch the drink—express the oils over the glass and either hang the peel on the rim or discard it.
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Equipment
- Rocks glass
- Mixing Glass
- Bar spoon or stirring stick
- Jigger or measuring tool
Ingredients
- 1 cube Sugar
- 1/2 tbsp Cold water
- Absinthe (for rinsing)
- 4 dashes Peychaud’s bitters
- 21/2 ounces Rye Whiskey
- Lemon Peel Garnish
Instructions
- Start by rinsing a chilled rocks glass with absinthe, making sure to discard any excess, and then set the glass aside.
- In a mixing glass, muddle together the sugar cube, water, and Peychaud’s bitters.
- Add the rye whiskey to the mixing glass, fill it with ice, and stir for 15–20 seconds until the mixture is well-chilled.
- Strain the mixture into the prepared glass.
- Twist the lemon peel over the surface of the drink to release its oils, then use the peel as a garnish.
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