The Sazerac
The Sazerac
2 oz. Rye Whiskey
1 tsp Simple Syrup
3 to 4 dashes Peychaud’s Bitters
1 tsp Absinthe (or Pastis)
Chill an old-fashioned glass and coat the inside of the glass with the absinthe. In a separate mixing glass combine the simple syrup, bitters and rye, with ice and stir. Strain into the old-fashioned glass. Twist a strip of lemon peel over the top and rub it over the rim of the glass. Purists discard the lemon while other prefer to toss it in – do as you will.
This is a true classic out of New Orleans. A good American Rye Whiskey is what this drink is about. I used Russell’s Reserve here but there are now quite a few great ryes available now. I also prefer the Kubler Absinthe as it has a nice herbal quality that balances well.
Cheers!