Sazerac

09Oct2009

Sazerac

Some say this was the first cocktail recipe made in the United States.  It was first introduced in the French Quarter of New Orleans in the early 1800s.  The key spirit that gives the drink recipe it’s unique flavor is absinthe, a herb based spirit that has anise flavor.  It was  very popular in France until it was finally banned in the early 1900s.

It’s a New Orleans specialty with a history of variations. The Sazerac combines Cognac or brandy spiced with bitters and softened with a little simple syrup. Served in an absinthe-rimmed glass, it makes for a an interesting tasting cocktail recipe.

  • ¼ ounce absinthe
  • 1 ounces whisky
  • 1/4 ounce simple syrup
  • 3 dashes bitters, preferably Peychaud’s
  • 1 lemon twist, garnish

1. Fill a small rocks glass with ice to chill and add the absinthe. When the glass is chilled, stir, then discard the ice. Pour out the absinthe, but first swirl it around to make sure the interior of the glass is coated.

2. In a cocktail shaker, combine the Cognac, simple syrup and bitters. Shake with ice, then strain into the prepared rocks glass. Run the rim of the glass with the lemon twist, garnished with the lemon twist.

  • 9 Oct, 2009
  • Joe Bruno
  • 1 Comments

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Tim
A Sazerac is made with rye whiskey. Perhaps with a rye-based Bourbon in a pinch. But not with cognac or brandy.

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