This is the connoisseur’s choice. One of the very first cocktails, it’s smooth, rich warmth is as captivating as it’s very cool history. This is a drink that when done correctly, always satisfies.
- 1 sugar cube
- 2 1/2 ounces whiskey — rye whisky
- 2 dashes Bitters — Peychaud’s bitters
- 1 dash Bitters — Angostura bitters
- 3 sprays of Herb Saint or absinthe
- lemon peel
2 antique crystal glasses
The last time I sat at a bar in New Orleans and ordered a Sazerac (last night), the bartender set up two beautiful antique, cut crystal glasses for mixing. That’s how it’s supposed to be done. Plain mixing glasses just won’t do. Next add a cube of sugar, then muddle it. Now put in several small ice cubes and the rye whiskey, the Peychaud’s bitters, and the Angostura bitters.
In the second glass, spray a few times with Herb Saint or add a couple of drops of absinthe and swirl it around, coating the inside of the glass. Be sure to pour out any excess. Stir the ingredients of the first glass and poor it into the second. A twist of lemon peel is used to garnish. (Note: Most bars in New Orleans use Herb Saint.)
I highly recommend Sazerac Rye (18 years old).