Sazerac
makes 1 drink
No Sazerac can be made without Peychaud's bitters. You can add Angostura bitters but only as an addition and not as a substitution. A dash of Angostura adds depth to this drink, which was recently declared the official cocktail of New Orleans.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
1 cube of sugar (or a splash of simple syrup)
3 dashes Peychaud's bitters
1 dash Angostura bitters (optional)
2 ounces rye (or brandy or cognac)
1 dash absinthe (or Pernod or Herbsaint)
Twist of lemon peel
prep: 5 minutes
total: 5 minutes
2 old-fashioned glasses
strainer
1. Fill an old-fashioned glass with ice.
2. Put the sugar cube with just enough water to moisten it, and then crush the cube, or substitute simple syrup, in a second old-fashioned glass. Add the whiskey, bitters, and a few cubes of ice and stir.
3. Discard the ice from the first glass and pour in the absinthe. Coat the inside of the entire glass and pour out the excess.
4. Strain the whiskey mixture into the absinthe-coated glass. Twist and squeeze a lemon peel over the glass. The rest is history, or will be.
