Sazerac
The Sazerac is the pride of New Orleans. Although modern iterations of this cocktail classic are rye whiskey-based, the Sazerac was originally made up of cognac, sugar, Peychaud’s bitters, and absinthe (for rinsing). Though not mixed together with the other cocktail ingredients, absinthe is a crucial element to the flavor of the cocktail. You only need enough absinthe to lightly coat the inside your chilled rocks glass prior to the cocktail being poured from the mixing glass — this can also be achieved by using an atomizer or spray bottle for a more even, controlled application. For a long time before being reformulated, absinthe was illegal in the United States due to the inclusion of wormwood. Herbsaint was a popular anise-liqueur substitute. Similar to my preference with the Old Fashioned, I opt to use simple syrup in lieu of sugar, which allows for a more consistent flavor throughout the cocktail. Unlike a lot of other cocktails served in double rocks glassware, the Sazerac is served “neat” (meaning with no ice) providing consistent flavor from start to finish. Another peculiarity of the Sazerac is how the garnish is utilized; the lemon peel is a functional garnish for its oils expressed over the cocktail, however, conventional wisdom suggests that it shouldn’t be dropped into the cocktail itself. But don’t take my word for it, make one and try it yourself!
Sazerac
In your mixing glass, combine the Peychaud’s bitters, simple syrup, and cognac.
2 dashes / 0.25 tsp of Peychaud’s Bitters
1 tsp of Simple Syrup
2 oz of Cognac
1 dash / 0.125 tsp of Absinthe (or Herbsaint) to rinse
Prepare your chilled double rocks glass by rinsing with absinthe. Next, add ice to your mixing glass and stir until sufficiently chilled (around 25 to 30 seconds) and strain contents from the mixing glass into your glassware (with no ice). Slice a peel of lemon and express the oil into the cocktail. Garnish with a thin slice of lemon peel.
TIP(S):
Chill your rocks glass — to extend the life of your Sazerac, place your rocks glass in the freezer for at least 15 minutes. Alternatively, you can place ice water in your rocks glass during the preparation prior to the absinthe rinse.
Using a Sugar Cube instead of Simple Syrup — muddle a sugar cube (or tsp of sugar) in your glass with a tsp of club soda.
