Sazerac Cocktail Recipe

Sazerac Cocktail Recipe
Staff Writer

Photo Modified: Flickr/infrogmation

It may or may not be America’s first cocktail, but it is one of my favorite drinks. Famously made in The Sazerac Bar at the Roosevelt Hotel (which is now home to our new Italian restaurant, Domenica), my version has Herbsaint, the anise-flavored liqueur invented in New Orleans when absinthe was banned in the 1930s.

Adapted from "My New Orleans: The Cookbook" by Chef John Besh.

Ingredients

  • Herbsaint or absinthe
  • Twist of lemon peel
  • 2 shots rye whiskey
  • 1 shot simple syrup
  • 4 dashes Peychaud’s or Angostura bitters

Directions

Rim the glass with Herbsaint or absinthe. Twist the lemon peel to releases oils, then drop it into the glass.

Pour the rye, simple syrup, and bitters into a cocktail shaker filled with crushed ice and shake well. Strain into the prepared glass.

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.