SAZERAC
Said to be the first American cocktail, the Sazerac traces its roots back to the dark alleys of New Orleans. Created by pharmacist Antoine Peychaud, it was originally made with cognac, but was predominantly switched to Rye Whiskey later on. Most famously associated with the revered Sazerac Coffee House, Sazerac soon became a citywide sensation, and a staple in numerous other coffee houses across New Orleans.
SAZERAC
INGREDIENTS
- 35 ml Sazerac Rye (or Buffalo Trace)
- 1 Sugar Cube
- 10 ml Herbsaint
- 3 Dashes Peychaud’s Bitters
HOW TO MIX
Fill an Old-Fashioned glass with ice. In a Japanese Mixing glass, crush together the sugar cube and Peychaud’s Bitters. Add the Sazerac Rye or Buffalo Trace. Fill with ice and stir. Empty the ice from the first glass and coat the glass with Herbsaint, then discard remaining Herbsaint.
Using a strainer, pour the mixture from the second glass into the chilled Old-Fashioned glass. Garnish with lemon peel.
