Sazerac
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Sazerac - The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
6
Sugar Cube
36.0
cl
Rye Whiskey
6
barspoons
Pernod / Absinthe
How To Make The Sazerac
Add absinthe to your chilled old fashioned glass, and move it around the base of the glass and along the sides (known as a "rinse") and pour the remaining out. Set glass aside.
Muddle sugar and bitters in a mixing glass and then add rye whiskey. Add ice and stir to chill down for about 2 minutes. Strain into rinsed old fashioned glass; use lemon twist to express oils over drink and on glass. Discard lemon twist.
Note: It's not a mistake, a sazerac isn't served on ice. Just a chilled old fashioned glass.
Muddle sugar and bitters in a mixing glass and then add rye whiskey. Add ice and stir to chill down for about 2 minutes. Strain into rinsed old fashioned glass; use lemon twist to express oils over drink and on glass. Discard lemon twist.
Note: It's not a mistake, a sazerac isn't served on ice. Just a chilled old fashioned glass.
Garnish
None
Glass
Tasting Notes
Spicy rye with a backend hint of anise/fennel and a slight sweetness.
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