Whiskey/Whisky

Sazerac

March  6, 2013
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