Whiskey/Whisky

Sazerac

March  6, 2013
1 Rating
Photo by James Ransom
Author Notes

An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans. —Erika Kotite

  • Makes 1
Ingredients
  • 2 ounces rye whiskey
  • 1/4 ounce simple syrup
  • 3 dashes Peychaud bitters
  • Ice
  • 1 barspoon Herbsaint or absinthe (sub Pernod in a pinch)
  • Lemon twist
In This Recipe
Directions
  1. Combine whiskey, simple syrup, and Peychaud bitters in a shaker filled partway with ice. Stir well.
  2. Pour absinthe in a rocks glass and swirl to coat. Pour out excess.
  3. Strain contents of shaker into the glass.
  4. Rub rim of glass with lemon twist and discard.

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I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota

2 Reviews

frog February 9, 2014
A couple of things: there should be twice as much Peychaud's, 5 or 6 six dashes; the drink should have a reddish tinge; and the choice of rye is important. Most Bartenders in New Orleans prefer Old Overholt -- you could use Wild Turkey or Bulleit Ryes, but they are both very smooth and more subtle. Old Overholt has a bite to it which the Herbsaint, bitters and sugar blend with and smooth out. A better rye produces a drink that is a bit flabby. Sazerac was concocted by Peychaud, who was an apothecary, as a remedy for an Absinthe hangover. He did not pour the Absinthe out as it was a hair-of-the-dog drink. Leave it in and you will have a better cocktail.
 
Art April 5, 2013
Also superb when watching Treme!