15: Sazerac

Cocktailing

This classic is the subject of much myth and tradition. It came from New Orleans in the mid-1800s and, while originally made with cognac it now is most commonly based on rye whisky.

The recipe I'm making is an amalgam of those I reviewed. Rather than the traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemon peel with the cocktail though the tradition is to throw it out -- I like the smell. And finally, I'm including Angostura in addition to the more medicinal Peychaud's.

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• 1 tsp. simple syrup
• 2 dashes Peychaud's bitters
• 1 dash Angostura bitters

• 2 1/2 oz. rye whisky or cognac

• Absinthe or Herbsaint

• Lemon peel

In a mixing glass, add the simple syrup, bitters and rye. Add ice and give it a good stir. In a well-chilled glass, add absinthe and coat the inside of the glass thoroughly. Discard excess absinthe. Pour the mixture into the coated glass. Squeeze the lemon peel over the surface of the drink to release the oils. Drop the peel into the glass.

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Photos By Lisa Denkinger

See Photo

See Photo

Dave Wondrich's Sazerac Take

Sazerac Dos and Don'ts

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Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/