Beverages |
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Sazerac - 2022
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.
I enjoyed this drink (several, actually) at The Sazerac Bar in the Roosevelt New Orleans Hotel while attending a trade show. It is quite possibly the best cocktail I've ever had!
The Sazerac is a cocktail originally from New Orleans, and some claim it is the oldest known American cocktail. Some varieties are a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe.
- 1.5 oz Sazerac Rye Whiskey
- 1 sugar cube
- 3 dashes Peychaud’s Bitters
- .25 oz Herbsaint
- Lemon twist
PREPARATION
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.
I enjoyed this drink (several, actually) at The Sazerac Bar in the Roosevelt New Orleans Hotel while attending a trade show. It is quite possibly the best cocktail I've ever had!
The Sazerac is a cocktail originally from New Orleans, and some claim it is the oldest known American cocktail. Some varieties are a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe.