The Sazerac cocktail is a concoction that is both mysterious and intriguing. It is a blend of disparate elements that somehow come together to form a surprisingly enjoyable experience. With a base of rye whiskey, absinthe, and bitters, stirred together with sugar and served over ice, it is a drink that seems at odds with itself. But once you take a sip, you’ll understand why it has been a favorite since the mid-1800s. Just don’t ask too many questions about what’s really in it.
Sipping a Sazerac is like entering into a world of bittersweet flavors and unrequited desires.
Ingredients:
- Absinthe, to rinse
- 1 sugar cube
- 1/2 teaspoon cold water
- 4 dashes Peychaud’s bitters
- 2 1/2 ounces rye whiskey
- A chilled rocks glass
- Garnish: lemon peel
Directions:
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube, water, and the Peychaud’s bitters.
- Add the rye whiskey, fill the mixing glass with ice and stir 15–20 seconds, until well-chilled.
- Strain into the prepared glass.
- Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
Here’s an alternate recipe from the 1920s era Savoy Cocktail Book:
- 1 Lump of Sugar.
- 1 Dash Angostura or Peychana Bitters.
- 1 Glass Rye or Canadian Club Whisky.
- Stir well and strain into another glass that has been chilled, add 1 dash Absinthe and squeeze lemon peel on top.
- From The Savoy Cocktail Book. Copyright 1930 by Constable & Co.
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