Sazerac

When in New Orleans or anytime you’re in the mood for a tasty variation of an Old-Fashioned, have a SAZERAC. You’ll be choosing a rye whiskey and bitters cocktail with absinthe accents. It’s dry and has muscle, spice and depth as a result of the Sazerac Rye, tempered by sugar and lemon. Any quality rye whiskey works. Some like to substitute rye for the sweeter bourbon, while others prefer to mix rye with cognac or brandy. Still, the mix below is fairly loyal to what has become the official cocktail of New Orleans.

Requirements: rye whiskey (Sazerac preferred), absinthe (or Pernod), Peychaud’s bitters, Angostura bitters, sugar (or Cocktail & Sons Spiced Demerara syrup, or simple syrup), 2 lemon peels

• 2 oz. rye whiskey (Sazerac preferred)
• .75 oz. absinthe
• 2 dashes Angostura bitters
• 3 dashes Peychaud’s bitters
• 1 teaspoon sugar (or 1 tsp Spiced Demerara syrup or simple syrup)
• lemon peel for garnish

Rinse a chilled rocks glass with absinthe and ice, then set aside. In a mixing glass, stir together the bitters with sugar (or Demerara/simple syrup) and a lemon peel. Add the rye whiskey, fill with ice and stir until well chilled. Empty the absinthe-chilled rocks glass of all ice and absinthe. Strain the mixing glass components into the rocks glass. Express the lemon peel over the mix, rub it along the glass rim and drop it into the Old-Fashioned glass.

History: The Sazerac company trademarked their Old-Fashioned under their name in 1900, which is a nice marketing arrangement but can be limiting for bartenders and drinkers alike.

Similar Cocktails:

Old-Fashioned – https://keetscocktails.com/old-fashioned-2/

Peychaud’s Manhattan – https://keetscocktails.com/peychauds-manhattan/

Bensonhurst – https://keetscocktails.com/bensonhurst/

Old Pal– https://keetscocktails.com/old-pal/