Sazerac

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The essence of New Orleans elegance, its distinguished lineage lays legitimate claim to being the original cocktail. As Ti says, “Do have just one, as you won’t be nearly as attractive as you think you are after two.”

Adapted from “In the Land of Cocktails”, by “cocktail divas” Ti Adelaide Martin and Lally Brennan, proprietors of the legendary New Orleans restaurant, Commander’s Palace.

Ingredients

1 tablespoon Herbsaint or Absinthe
1½ oz rye whiskey
½ tsp simple syrup
4-5 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 lemon twist, with the pith removed

Instructions

  1. Pour the Herbsaint or Absinthe into a rocks glass and swirl to coat the inside. Discard excess, and fill with ice.
  2. Combine the rye, simple syrup, Peychaud’s and Angostura bitters in a cocktail shaker with ice. Cover and shake vigorously.
  3. Discard the ice from the glass and strain the shaker into the glass.
  4. Rub the rim of the glass with the lemon twist, add to drink and serve immediately.

My husband says: the authors prefer Sazerac rye or Old Overholt. There are so many excellent craft ryes available these days however, that I feel free to experiment.