About the Sazerac Cocktail
One of America’s earliest cocktails, the Sazerac is a homegrown New Orleans specialty. Peychaud’s Bitters are a key element and were created by Antoine Peychaud, a French Quarter pharmacist, who invented the cocktail in the 1830s. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey.
Ingredients in the Sazerac Cocktail
- 1 Sugar cube (Demerara or white)
- 3 Dashes Peychaud’s Bitters
- 2 Dashes Angostura Bitters
- 2 oz Russell’s Reserve Rye Whiskey
- Slice of lemon peel
How to make the Sazerac Cocktail
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.