- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 oz. straight Rye Whiskey
- Splash of Absinthe
- Splash of Water
- Fill one double old-fashioned glass with ice to chill. Place the sugar, bitters, splash of water, and Rye into a mixing glass. Add ice and stir for 30 seconds. Dump the ice from the serving glass and add a splash of Absinthe. Swirl to coat the glass, then discard the absinthe. Strain the cocktail into the serving glass. Garnish with a twist of lemon oil, discarding the peel.
The Sazerac is an early “improvement” on the Old Fashioned, or what would have originally been called the Whiskey Cocktail. The Whiskey Cocktail was, in fact, the first “cocktail.” (Check out our Cocktail College video to learn more about its history.) The Sazerac was created in the 1850s at the Merchant Exchange Coffee House in New Orleans. The Merchant Exchange Coffee House would later be sold and renamed the Sazerac House after this wildly popular cocktail. The name of this cocktail actually came from the brand of Cognac which was used to create it – Sazerac de Forge et Fils. It was the phylloxera epidemic in the 1870s which decimated the French grapevines causing the cognac to be replaced with American straight rye whiskey, which is still preferred to this day. Enjoy!
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