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Sazerac
Spicy rye with Peychaud's bitters and a film of anise on the glass.
Rye version
For one serving
Ingredients
- Sugar1 cube
- Peychaud's Bitters3 dashes
- Rye Whiskey45 ml / 1.52 US fl oz
- Pastis
For rinsing the glass only
7.5 ml / 0.25 US fl oz
US fl oz amounts are rounded; use ml for exact measures.
To garnishLemon twist
Make it
- Fill one old-fashioned glass with ice and set it aside to chill.
- In a second old-fashioned glass, soak the sugar cube with the Peychaud's bitters and crush it.
- Add the rye whiskey and ice, and stir until cold.
- Empty the ice from the first glass, coat the inside with the pastis, and discard the excess.
- Strain into the rinsed glass and express a lemon peel over the rim.
Behind the drink
Named after Cognac brand Sazerac de Forge et Fils; Peychaud's bitters came from New Orleans pharmacist Antoine Peychaud. In 2008 it became New Orleans' official cocktail.
Recipe reference
From the Sazerac House's official recipe; the original rinses the glass with Herbsaint, an anise liqueur made in New Orleans.
www.sazerachouse.com ↗