The Sazerac is one of the oldest American cocktails (some will even tell you it is THE original cocktail!), and has gone through many different iterations.
Originally made with French brandy, over time American Rye whiskey came to be the featured spirit- though you can still find folks making them with cognac.
The classic version most people have come to know is described below!
I recommend a solid, middle shelf rye like Woodford Reserve, Knob Creek, or Russell’s Reserve. For a slightly nicer version, try something nicer like Angel’s Envy or Michter’s.
What you’ll need:
- 2 rocks glass (or one glass and one cocktail shaker)
- 1.5-2.5 oz Rye whiskey of your choice
- 1 dash (abt .25 oz.) of Absinthe (Anisettes like Herbsaint are a classic choice as well)
- Bitters (Peychaud’s is the classic choice)
- Sugar cube (simple syrup or a fine sugar will also do)
- Lemon peel
- Fill one glass (or shaker) with crushed ice and set aside.
- Place sugar cube in the other glass, soak the cube in a few dashes of bitters (2 or more, according to taste)
- Muddle into a sugary slurry (A dash of water or soda here can help dissolve the sugar)
- Add rye to glass with sugar and bitters, stir with bar spoon
- Empty first glass of ice, and rinse the glass with absinthe (coat the inside and dump the rest!)
- Strain whiskey, sugar, and bitters into chilled, absinthe-rinsed glass.
- Garnish with a twist of lemon peel.
- If you aren’t a fan of rye, try it the old fashioned way, with cognac/brandy!
- For the adventurous; try 50/50 brandy and rye… you will be amazed…