The Sazerac is a New Orleans variation of a cognac or whiskey cocktail. Traditionally, this cocktail is a combination of cognac or rye whiskey, absinthe, Peychaud’s Bitters, and sugar. Though the original recipe called for cognac, an insect epidemic destroyed several French vineyards, resulting in a switch to rye whiskey. This is the oldest-known American cocktail, originating in the pre-Civil War American south. It should be served straight up in a rocks glass.
1 sugar cube
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
2 oz cognac or rye whiskey
½ oz absinthe
- Use the absinthe to rinse a chilled rocks glass. Discard any excess and set aside.
- In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice, and stir.
- Strain drink into the prepared glass.
- Garnish with a twisted lemon peel.