Sazerac Cocktail

This deadly drink, originally comprised of Sazerac French brandy and Peychaud’s bitters, has been around for over a...
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This deadly drink, originally comprised of Sazerac French brandy and Peychaud’s bitters, has been around for over a century — it was the first “branded” cocktail in America, or, some argue, the world. By the time it was first bottled, in 1933, it was made with American rye whiskey rather than brandy and a dash of absinthe.

This recipe is courtesy of Sazerac.com.

Ingredients

  • cube sugar
  • 1 1/2  Ounce  Sazerac Rye Whiskey
  • 1/4  ounces Herbsaint
  • 3  Dashes of Peychaud’s bitters
  • Lemon peel

Directions

Pack an old-fashioned glass with ice. In a second old-fashioned glass, place the sugar cube and add the Peychaud's bitters, then crush the sugar cube. Add the Sazerac rye whiskey or Buffalo Trace bourbon to the second glass containing the Peychaud's bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.