Sazerac
I grew up in Texas, a stone’s throw from neighboring Louisiana, and after graduating from college visited New Orleans a few times year, yet never had heard of the Sazerac cocktail until just recently. Seems that Pat O’Brian’s Hurricane was getting all the publicity during the back-half of the 20th century. Vintage drinks are on a come-back and if there’s one drink in the USA that falls into the category of vintage, it is surely the Sazerac. Keep your eyes peeled for an upcoming article on American Classic Cocktails.
Ingredients
- 2.5 oz cognac subs rye whiskey or Bourbon whiskey
- 1 dash absinthe
- 1 cube white granulated sugar
- 2 dashes bitters Peychaud’s
Instructions
- Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside.
- Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass.
- Add the Lemon peel for garnish.
Notes
The original recipe changed after the American Civil War, rye whiskey substituted cognac as it became hard to obtain.
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