Swine & Sea — Sazerac — French Creole Recipe

Sazerac

People like to say the Sazerac is a close cousin to an Old Fashioned. To me, it is more of New Orleans’ “hold my beer” response to it. The history, and even the true ingredients in a Sazerac, falls in line with a lot of food that stems from New Orleans culture. I prefer using rye whiskey instead of brandy.

Recipe

  • Absinthe , to use as a rinse

  • 1

    sugar cube

  • 3 dashes

    Peychaud’s bitters

  • 1 dash

    Angostura bitters

  • 2 oz.

    rye whiskey
  • Lemon peel
    Step 1

  • In a chilled old fashion glass, rinse the glass with a few drops of absinthe. Discard the extra. Fill the glass with ice and set aside.

    • Step 2

  • In a mixing glass, add the sugar cube along with the Peychaud's bitters and Angostura bitters. Muddle the sugar cube into the bitters.

    • Step 3

  • Add the rye whiskey and ice to the mixing glass. Stir until chilled.

    • Step 4

  • Discard the ice from the old fashion glass. Strain the cocktail into the old fashion glass.

    • Step 5

  • Express the lemon peel oils over the top of the drink, and garnish with the lemon peel.