Sazerac
The Quirky Foodster Team
Ingredients
- Rye whiskey — 60 ml (2 oz)
- Cube Sugar cube — 1
- Peychaud's bitters — 3 dashes
- Absinthe, for rinse — 5 ml (1 tsp)
Method
- Rinse a chilled rocks glass with absinthe, coating the inside, then discard the excess.
- In a separate mixing glass, muddle the sugar cube with the bitters.
- Add the rye and ice, and stir until well chilled.
- Strain into the absinthe-rinsed glass and express a lemon peel over the top (no ice, no peel dropped in).
Description: New Orleans's signature cocktail — rye, sugar, Peychaud's bitters, and a ghost of absinthe, served up with no ice.
Cultural Background: Often called America's oldest cocktail, it dates to 1830s New Orleans and originally used Sazerac de Forge et Fils cognac before rye became standard after phylloxera devastated French vineyards.
Tips: Chill the glass in the freezer beforehand — this drink has no ice to keep it cold once served.
Variations: A splash of cognac alongside the rye nods to the drink's original 19th-century recipe.
Serving Suggestion: Serve immediately after straining, in a well-frosted glass.
Nutrition: Approx. 150 kcal per serving
FAQs:
Q: Can I skip the absinthe?
A: The rinse is a signature element, but Herbsaint or pastis are accepted substitutes.
- Rye whiskey — 60 ml (2 oz)
- Cube Sugar cube — 1
- Peychaud's bitters — 3 dashes
- Absinthe, for rinse — 5 ml (1 tsp)
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