Sazerac is one of the oldest American cocktails, made with rye whiskey, sugar and bitters. It offers a strong but balanced character thanks to its absinthe touch and lemon peel flavor. It is considered one of the most iconic drinks of New Orleans cocktail culture.
Sazerac is considered one of the most important drinks in the history of cocktails in America. Its story begins in New Orleans in the mid-19th century. A pharmacist named Antoine Peychaud started serving a drink made with cognac using a special mix of bitters. This drink soon became popular and was known as Sazerac.
Initially, the cocktail was prepared with cognac. However, in the late 19th century, cognac production declined due to the phylloxera epidemic that affected vineyards in Europe. Bartenders then started using rye whiskey in the recipe. This change made the character of the cocktail spicier and stronger.
“True character is built over time; those who wait patiently will appreciate it.”
Over time, the Sazerac became one of the symbols of New Orleans. In 2008, the state of Louisiana declared it the official state cocktail. Today, the Sazerac is considered one of the cornerstones of classic American cocktail culture and is prepared with great respect by many bartenders.
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Ingredients
Unit System
60 mlRye Whiskey
1 sugarcube or 10 ml sugar syrup
2-3dashes Peychaud's Bitters
Afew drops of Absinthe
Lemonpeel
·Ice
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Method
1
Add a few drops of absinthe to the glass to be served and gently swirl the inside of the glass to spread the aroma. Pour off the excess, leaving only a subtle aroma in the glass.
2
In a separate mixing glass, combine the sugar and Peychaud's bitters.
3
Add the rye whiskey and ice, stir briefly and chill the mixture.
4
Strain the mixture into a glass flavored with absinthe.
5
Squeeze the lemon peel over the glass to add the flavor and serve with the peel drizzled over the glass.
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Bartender Tips
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When squeezing the lemon peel, be careful not to crush the white part of the peel - bitter taste may occur.
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Using Peychaud's bitters preserves the traditional character of this cocktail.
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Sazerac is usually served without ice, so the glass should be well chilled beforehand.
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