Sazerac Cocktail
1Glassware: Rocks (chilled/coated with Absinthe)
Mixing Method: COMPLEX: 1. Fill a small rocks glass with ice to chill and add the Absinthe. When the glass is chilled, stir, then discard the ice and the Absinthe (but first swirl it around to make sure the interior of the glass gets coated). THEN 2. In a cocktail shaker, combine the Rye Whiskey*, Brandy or Cognac, Simple Syrup and (Peychaud’s) Bitters. Shake with ice, then strain into the prepared rocks glass. Run the rim of the glass with the lemon twist, and garnish with the same lemon twist.
Ingredients:
ÂĽ ounce Absinthe
1 ounce of Rye2 Whiskey3, Cognac or Brandy4
1/4 ounce Simple Syrup
2 to 3 dashes Bitters, preferably Peychaud’s.
Garnish: Lemon Twist
Copyright © Up or on the Rocks – Sazerac Cocktail
In 1949 women stormed the Sazerac and demanded equal service. NEW ORLEANS – The “Stormin’ of the Sazerac” is one of the most spirited annual events at the Roosevelt Hotel.
Footnotes 👇
- Yet another classy and classic drink: The SazeracThe Food & Wine magazine writer of “Please Leave The Sazerac Alone” (David Landsel) starts out by speaking out against bars that claim to create their own spin on classic cocktails, and how truly disturbing it is.[↩]
-  Examples of Rye Whiskey are: Rittenhouse Rye, Dickel Rye (George Dickel Tennessee Whiskey), Templeton Rye, Bulleit 95 Rye, Woodford Reserve Straight Kentucky Rye Whiskey, Sazerac Rye Whiskey, (Ri)1, Redemption Rye, Michter’s, Old Overholt Rye Whiskey and Russell’s Reserve Rye.[↩]
- Note: The original recipe changed in the latter part of the 19th century. Rye Whiskey was substituted when Cognac became difficult to obtain. Some say this was the first cocktail recipe made in the United States. It was first introduced in the French Quarter of New Orleans in the early 1800s. The key spirit that gives the drink recipe it’s unique flavor is absinthe, an herb based spirit that has anise flavor. It was very popular in France until it was finally banned in the early 1900s.[↩]
- It’s a New Orleans specialty with a history of variations. The Sazerac once combined Cognac or Brandy spiced with bitters and softened with a little simple syrup. Today there’s a more common variation which uses Rye Whiskey as a replacement for Brandy or Cognac. Served in an absinthe-rimmed glass, it makes for a an interesting tasting cocktail recipe.[↩]
