Classic Sazerac Cocktail
Ingredients
|
1 teaspoon
|
simple syrup.
|
|
3 dashes
|
Peychaud's bitters
|
|
1 dash
|
Angostura bitters
|
|
1 jigger (2 ounces)
|
rye whiskey
|
|
Ice cubes
|
|
|
1 dash
|
Absinthe, Herbsaint or Pernod
|
|
1 strip
|
lemon peel
|
Cooking Instructions
In 2008, Sazerac became the official cocktail of the city of New Orleans.
1. Chill an old-fashioned glass by filling it with cracked ice. Set aside.
2. In a separate mixing glass, add simple syrup, Peychaud's bitters, Angostura bitters, whisky and several ice cubes. Stir.
3. Discard the ice in the old-fashioned glass. Add the absinthe, Herbsaint or Pernod and swirl around the glass. Shake out the excess.
4. Strain the whisky mixture into the old-fashioned glass. Twist lemon peel over drink. Discard lemon peel or add to the cocktail as a garnish. Serve immediately.
Adapted from Sazerac Cocktail recipe by Emeril Lagasse
Equipment List
