Kissing cousin to the Old Fashioned, the Sazerac originated as early as 1838, was trademarked by the Sazerac Company in 1900, and crowned New Orleans’ official cocktail in 2008. As it should be; its blend of sugar, dash of absinthe and Peychaud’s Bitters (another New Orleans invention) fully embodies the city's charms. Today’s rye-based version incorporates this spirit’s trademark spiciness.
Sazerac
PREP TIME:
1 min
TOTAL TIME:
4 min
YIELD:
Single or Batch
Size
Single Serving
Ingredients
| 2 oz. | Pinhook Rye |
| .25 oz. | Demerara Syrup |
| 4 dashes | Peychaud's Bitters |
| 1 | Lemon peel |
| .25 oz. | Absinthe, to rinse |
Instructions
| 01 | Combine bitters, demerara and rye in a mixing glass. |
| 02 | Top with ice and stir until chilled. |
| 03 | Add a teaspoon of absinthe to a chilled rocks glass. |
| 04 | Swirl to coat the glass and discard the absinthe. |
| 05 | Strain the cocktail into the glass, express lemon peel and use as garnish. |
Size
For a Crowd
Ingredients
| 20 oz. | Pinhook Rye |
| 2.5 oz. | Demerara syrup |
| .75 oz. | Peychaud bitters |
| 1 | Lemon |
Instructions
| 01 | Combine ingredients together and dilute with 3 ice cubes and chill. |
| 02 | Spritz an empty glass, add 3 oz. of cocktail and garnish with a lemon peel. |
