- 2 oz. Rye
- ½ oz. Sucanat Simple Syrup*
- 2 dashes Peychaud’s Bitters
- splash Absinthe
- Add the Rye, Sucanat Simple Syrup, and Bitters, with ice, to a mixing glass. Stir to chill and strain into a coupe glass which has been rinsed in Absinthe. Top with the oil from a Lemon Twist, discarding the rind.
- *See our Sucanat Simple Syrup recipe/video.
The classic 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,” as it was called, would later be sold and renamed the Sazerac House after the wildly popular cocktail. The name “Sazerac” 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 necessitating the cognac be replaced with American straight rye whiskey, which is still preferred to this day. In our Sucanat Sazerac, we are “improving,” yet again, by replacing the sugar cube and water with Sucanat Simple Syrup to provide a richer, deeper backbone with molasses tones and to simplify the build. Check out how to make Sucanat Simple Syrup along with the other cocktails which you can create with it. Cheers!
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