Sazerac Rye Whiskey Sugar Whiskey Soda Water Absinthe Cocktail

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, you’ll find it and whiskey 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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