Known as the official cocktail of New Orleans, Louisiana, the Sazerac date back as early as 1850. However, its first printed appearance isn’t until 1908 in William T. “Cocktail Bill” Boothby’s book, The World’s Drinks and How to Mix Them. The original recipe called for cognac, but following the devastating phylloxera epidemic in France, it was changed to rye whiskey.
The name, in fact, comes from a cognac brand of the time called Sazerac-de-forge et fils. Today, there is ironically a brand of rye whiskey named after the cocktail. Absinthe is the other main ingredient in this cocktail, it and whiskey can be found paired again in the Improved Whiskey Cocktail.
Ingredients
2 oz
RYE
1 tsp
SUGAR, Or 1 sugar cube or .25 oz simple syrup
1 dash(es)
ABSINTHE
2 dash(es)
BITTERS, Preferably Peychaud's
.25 oz
SODA WATER
Directions
1. Add a dash of absinthe to rocks glass
2. Swirl to coat and discard excess
3. In a mixing glass, muddle sugar with soda water to dissolve
4. Add rye, bitters, ice, and stir until chilled
5. Strain into prepared rocks glass and garnish with a lemon peel
Presentation
Served: Up
Drinkware: Rocks/Old Fashioned
Mixed: Stirred
Garnish: Lemon peel
Flavors:
- Bitter,
- Dry
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