Born in the mid-1800s at the Sazerac Coffee House in New Orleans, the Sazerac has been a beloved stalwart since. While some claim the drink was originally made with Cognac, that theory has largely been discarded as of late. The Sazerac’s alluring aromatic intensity—anise, peppery rye and and spiced Peychaud’s bitters—make this one of the most beloved drinks in the canon of classic cocktails.
- 2 ounces rye
- 1/2 ounce simple syrup, (1:1, sugar:water)
- 2 dashes Peychaud's bitters
- 1 barspoon absinthe
Garnish: lemon peel
- In a rocks glass, add a dash of absinthe and swirl to coat. Discard.
- In another rocks or mixing glass, add simple syrup, rye, bitters and ice and stir well.
- Strain into the prepared rocks glass.
- Garnish with an expressed lemon peel.