By Dave Stolte
The Sazerac is an unusual old-school drink with the fine distinction of The Official Cocktail of New Orleans. No garnish, no ice, no citrus juice – but deeply refreshing and smooth. It was originally made with Cognac, but since 1870 or so, rye whiskey has been the standard. And that’s a good thing: Rye’s peppery intensity gets a serious flavor going up front where Cognac might just lay back and take it. Peychaud’s Bitters and Herbsaint are two New Orleans-local ingredients that give this drink its one-of-a-kind character.
1/4 oz Herbsaint
2 oz rye whiskey
1/4 oz simple syrup
3 dashes Peychaud’s Bitters
Chill an Old Fashioned glass in the freezer at least ten minutes.
After the glass is chilled, add Herbsaint to the glass and swirl to coat the inside of the glass.
Discard excess Herbsaint and return glass to the freezer.
Add remaining ingredients to a mixing glass or shaker.
Add a mix of ice cubes and cracked ice to cover well above the liquid level.
Stir well to blend and chill, then double-strain (to catch small bits of ice) into the prepared, chilled glass.
Pinch a lemon zest over the drink to express oils onto its surface, then rub the zest around the glass rim to coat. Discard the zest.