Sazerac Recipe

I’m seeing rye whiskey pop up all over the place lately.  A friend recently fixed me a Sazerac cocktail which uses rye as the base, so I’m adding the recipe below. This is a tasty drink that was popular in New Orleans in the 1850s.  It was the signature drink of the Sazerac Coffee House which is how it got it’s name.

Ingredients:

  • 1/2 teaspoon absinthe
  • 1  sugar cube
  • 3 dashes of bitters
  • 3 ounces rye whiskey
  • Strip of lemon peel

Preparation:

  • Fill old-fashioned glass with 1 cup ice and set aside.
  • In a second glass, stir together the sugar cube, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds.
  • Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds.
  • From first glass, discard ice, then add absinthe.
  • Roll the glass so that the absinthe completely coats the interior.
  • Strain the rye whiskey mixture into the chilled, absinthe-coated glass.
  • Squeeze the lemon peel over drink, then drop peel into drink.

If you try this, shoot me a comment and let me know what you think.



Last updated: December 2, 2012
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