The Sazerac is a traditional New Orleans cocktail. It’s a notable drink because it uses ingredients with strong flavors, it has to be mixed together in a proper way and it has a unique taste that is unlike most bar drinks. It was first made in 1859 at the Sazerac Coffee House in New Orleans. It is powerfully strong, and it is considered a man’s drink. When your football team lost on the last possession by four points, and you were only getting three and a half, you might need a Sazerac to drown your sorrows.
- Use a traditional Old Fashioned glass to make a classic Sazerac.
- Place a sugar cube in the glass and add a few drops of water.
- Crush the sugar cube with a muddler, which is a wooden pestle-like device that looks like a small baseball bat, then drop three or four ice cubes in the glass.
- Add 2 1/2 ounces of rye whiskey*, two dashes of Peychaud’s bitters and one dash of Angostura bitters.
- Place a few drops of Absinthe in a second glass and allow it to coat the bottom by tilting the glass back and forth. This is very hard to come by, but it’s needed for a traditional Sazerac. If you can’t get Absinthe, mix Pernod and green Chartreuse as a substitute.
- Stir all the ingredients well and then use a strainer as you pour the concoction into a second chilled Old Fashioned glass.
- Squeeze a lemon peel over the drink before using the remainder as garnish.
- Serve your classic Sazerac.
*Historical note: Originally, cognac was used as the primary ingredient instead of the rye, but cognac became difficult to obtain, and that’s why the switch was made. Even after cognac became more plentiful, rye remained as the main ingredient because it was very popular among American drinkers.