A Classic Sazerac

October 25, 2017

The Sazerac

Perhaps you've already mastered the Old Fashioned and the Negroni, and you're ready to try your hand at another iconic American cocktail. This Sazerac recipe from Road Soda by Kara Newman captures the essence of the NOLA classic, demonstrating that with a little planning (pre-packing absinthe and Peychaud's bitters in your purse or pocket), it's an easy option to whip up anywhere.

According to Newman, "Rye whiskey is often preferred for its lean, spicy bite, but if you can’t get rye, look for Canadian whiskey, which is often made with a measure of rye. Cognac is also an excellent choice, and actually preferred by many people, as it was the liquor originally used to make Sazeracs."

Each recipe makes 1 serving

1 sugar packet
Peychaud’s bitters
2 oz (or 1 mini bottle) rye whiskey or cognac
1 lemon wedge

Spritz the inside of a cup with absinthe. Rotate the cup to coat the inside, if needed. Empty the sugar into the bottom of the cup. Spritz the sugar with two dashes of the bitters (1 spritz equals approximately one dash), then add a few drops of water. Stir until the sugar dissolves. In a second cup, combine the whiskey (or cognac) and ice. Stir until chilled, then strain into the prepared cup (use an extra cup or cutlery to hold back the ice). Stir to mix. Pull the peel off the lemon wedge, twist it over the drink, then discard it.