Sazerac Recipe
History:
The Sazerac is a historic cocktail that traces its roots back to the early 19th century in New Orleans. It is widely considered one of the first true cocktails. The drink was originally made with French brandy and was known as the Sazerac de Forge et Fils, named after the brand of brandy used. However, after a phylloxera epidemic devastated the European vineyards in the 1860s, rye whiskey became the spirit of choice for the cocktail. Today, the Sazerac is an iconic drink and a symbol of New Orleans’ rich cocktail culture.
Ingredients:
- 2 oz Rye Whiskey
- 1 oz Cognac
- Absinthe (or Absinthe substitute)
- 3 dashes Peychaud’s Aromatic Bitters
- 1 dash Angostura Aromatic Bitters
- 1 tsp Demerara Gum Syrup
Garnish:
- Lemon Twist
Instructions:
- Spray the inside of an Old Fashioned glass with Absinthe using an atomizer, or pour a small amount of Absinthe into the glass and swirl to coat the inside thoroughly. Discard any excess Absinthe.
- Add ice to the glass.
- Pour the Rye Whiskey, Cognac, Demerara Gum Syrup, Peychaud’s Bitters, and Angostura Bitters into the glass.
- Stir the mixture with a mixing spoon until well chilled and thoroughly combined.
- Garnish with a lemon twist, expressing the oils over the glass and placing it inside.
Glassware:
- Old Fashioned Glass
Notes:
- The Sazerac is best served with a large ice block or sphere, which melts more slowly, ensuring the drink maintains its perfect dilution and temperature.
- The key to this cocktail is the proper balance of bitters and the signature Absinthe rinse, which imparts a distinct aromatic character to the drink.
Enjoy the sophisticated flavors and the rich history of this classic New Orleans cocktail!
