Sazerac
The Official cocktail of New Orleans and the State of Louisiana
1 tablespoon Herbsaint or Absinthe
1 ½ ounces rye whiskey, preferably Old Overholt or Sazerac rye
½ teaspoon Simple Syrup
4 to 5 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 lemon twist with the white pith removed, for garnish
Pour the Herbsaint/Absinthe into a rocks glass and swirl to coat the inside. Discard any excess. Fill the glass with ice to chill.
Combine rye, Simple Syrup, Peychaud’s and Angostura bitters in a cocktail shaker with ice. Cover and shake vigorously.
Discard the ice from the glass and strain the shaker mixture into the glass. Rub the rim of the glass with the lemon twist, add to the drink and serve immediately.
(Makes 1 cocktail)
January 29th, 2009 @ 9:33 am
Throw out the Absinthe!
arghhhh!
I’ll try this next weekend, but the Absinthe may not make it to the drain…
July 16th, 2010 @ 12:57 pm
[…] the Sazerac. Perhaps the most (in)famous New Orleans libation there is, a real New Orleans Sazerac is made with Sazerac Rye, Simple Syrup, Peychaud’s Bitters and Angostura Bitters and […]
September 3rd, 2010 @ 11:27 pm
both peychaud’s and angostura? a blasphemous combination. pick one and vote for it in the next election.
as for the rye, Old-O and Sazerac are fine (don’t let the name on the latter fool you into thinking it’s got a lock), but I prefer the Wild Turkey 101 Rye
and please, chill the glass and discard the ice before adding the absinthe. we’re mixing drinks, here, not manufacturing them on an assembly line.
p.s., curtis, love your music, but without absinthe this drink becomes just a base for a manhattan (perfect, if you please, with a quarter-oz each of dry and sweet vermouth, and a single, fat, brandy-soaked maraschino)