files/sazerac-square.jpg

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.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
$17
( / )