Sazerac
The Sazerac originated from New Orleans and is often considered to be the first American cocktail. It is flavorful, it is bitter, it is fruity and almost musky. It hits on so many different flavor notes, it shouldn’t shock anyone that it is a staple in our house. Check out my recipe below!
Sazerac
Ingredients:
1 tablespoon sugar or agave
2 oz bourbon (or rye if that’s what you have on hand)
3 dashes Peychaud’s bitters
1 teaspoon absinthe
Lemon peel for garnish
Equipment:
1 chilled lowball glass
Mixing pitcher
Mixing spoon
Julep Strainer
Directions:
Fill mixing pitcher with ice. Add a teaspoon of sugar or agave syrup to your mixing pitcher with 3 dashes of Peychaud’s bitters and stir to combine.
Add 2 ounces of whiskey and stir will to chill the cocktail.
Meanwhile, pour 1 teaspoon of Absinthe into your chilled lowball glass. Turn the glass in a circular motion to allow the absinthe to coat the glass, then pour out residual liquid.
Strain the cocktail into the low ball glass and garnish with a lemon peel.