The Sazerac cocktail is a strong, aromatic drink combining a rye whisky mixed with bitters and sugar – then poured into an absinthe-rinsed glass.The Sazerac cocktail originated in 1838 in New Orleans by apothecary Antoine Peychaud. The drink was named after the brand of cognac used into the original drink.
- Old Fashioned glass
- 75 ml rye whisky
- 3 dashes Peychaud's bitters
- 2 dashes Angostura bitters
- 1 sugar cube
- absinthe (to coat the glass)
- 1 lemon peel (to garnish)
- Coat the chilled old-fashioned glass with absinthe, discard the liquid and keep the glass aside.
- Pour the bitters into a mixing glass, add sugar and muddle the cube.
- Add the rye whisky to a mixing glass and stir the mix.
- Pour the mixture into an absinthe-rinsed glass.
- Gently squeeze the lemon twist over the drink, use the same to garnish the glass.