Sazerac
Of all the drinks to come out of the watering holes of the Delta and the Quarter -- the fizzes, punches, cafe brulots, and cafe diablos -- the Sazarac is without doubt one of the world's greatest mixtures, on par with the Negroni for taste and the Martini for the skill required to make it right. Originally the recipe called for the Sazarac glass to be lightly coated with absinthe (which is, of course, no longer available) and Peychaud bitters, a Creole creation of Antoin Amedea Peychaud who brought his recipe from Haiti. The Sazarac cocktail was invented at the Sazarac Bar in New Orleans.
Serves1
CostModerate
Total Timeunder 15 minutes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Cooking for a date
Recipe Coursebeverage
Five Ingredients or LessYes
Mealdinner
Taste and Textureherby
Type of Dishcocktails
Ingredients
- 4 drops Herbsaint or Pernod
- Ice cubes
- 3 ounces rye or bourbon
- ½ to1 ounce Simple Syrup
- 4 to 5 dashes Peychaud bitters
- Small strip of lemon zest
- Cocktail pitcher and stirrer
- 1 double old fashioned glass
Instructions
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Swirl the Herbsaint around the glass and discard any excess.
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Place 6 to 8 ice cubes in a pitcher and pour in the rye, simple syrup, and bitters. Stir briskly and strain into the glass. Add 1 ice cube.
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Twist the lemon zest over the top of the liquor.
Christopher Idone
