Sazerac
A required form of refreshment in the city of New Orleans, the Sazerac is often simply described as a somewhat jazzier version of your classic old fashioned cocktail. But it is so much more than that. The captivating combination of rye whiskey, Peychaud's bitters, and an absinthe rinse delivers a complex kick that you won't soon forget. Given that the first mention of a Sazerac dates all the way back to the early 1800's, it's clearly a drink with real staying power...hauntingly delicious and utterly unforgettable.
Servings 1 drink
Equipment
- mixing glass
- Y peeler (or small paring knife)
Ingredients
- 2 ounces rye whiskey
- several dashes Peychaud's bitters
- 1 teaspoon sugar
- ΒΌ ounce absinthe
- ice
- large strip lemon peel
Instructions
- Fill an old fashioned glass with ice (setting aside to chill), and prepare a large strip of lemon peel.
- Place the sugar in a mixing glass. Then add the Peychaud's bitters. Finally, add the rye whiskey.
- Add some ice and stir for at least 30 seconds, or until well-chilled.
- Discard the ice from the old fashioned glass. Then add the absinthe to the chilled glass and swirl to coat the inside.
- Strain the contents of the mixing glass into the prepared old fashioned glass.
- Twist the lemon peel over the glass to express the oils, and then place it on the rim.