SAZERAC
Let’s venture back to the early 1800s in New Orleans, when Antoine Peychaud invented the Sazerac. Peychaud worked in an apothecary where he was known for selling alcohol, bitters, and peppermint. The Sazerac came about in this exact apothecary, where Peychaud served it to his customers after hours. Named after Peychaud’s favored French cognac, Sazerac-de-Forge et fils, the Sazerac rose in popularity when absinthe was banned in 1912 for causing hallucinations (it was legalized again in 2007). This cocktail combines the flavors of pepper, vanilla, and liquorice to create a strong and stiff whiskey cocktail, perfect for a fancy dinner.
Ingredients
- 1 sugar cube
- ½ teaspoon cold water
- 4 dashes Peychaud’s bitters
- 2 ½ ounces rye whiskey
- Lemon peel for garnish
- Absinthe, to rinse
Instructions
- Rinse a glass full of ice with the absinthe, making sure there is no excess absinthe in the glass. Set aside for later.
- Muddle the water, sugar cube, and Peychaud’s bitters.
- Add in the rye whiskey.
- Fill the mixing glass with ice and stir for around 20 seconds.
- Strain into a glass.
- Twist the lemon peel over the drink, then use the peel as garnish.
