Sazerac
Origin
Antoine Peychaud · New Orleans · 1838
Creole apothecary Peychaud is credited with mixing the original cognac-based Sazerac in his Royal Street pharmacy. The Sazerac Coffee House popularized it under proprietor Aaron Bird c. 1850; rye replaced cognac after the 1870s wine blight, and Leon Lamothe added absinthe c. 1873.
New Orleans' oldest cocktail — bold, aromatic, and steeped in history.
Ingredients
- 2 oz Rye Whiskey
- 1 barspoon Absinthe (for rinse)
- 3 dashes Peychaud's Bitters
- 1 Sugar cube
Instructions
- Rinse a chilled rocks glass with absinthe — swirl and discard the excess.
- In a mixing glass, muddle the sugar cube with bitters and a splash of water.
- Add rye whiskey and ice, stir for 20–30 seconds.
- Strain into the absinthe-rinsed glass (no ice).
- Express a lemon peel over the glass but do not drop it in.
Tips
- Traditionally served without ice in the glass.
- The absinthe rinse is subtle but essential to the aroma.
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