The Sazerac

"The Official Sazerac Cocktail"

1 cube sugar
1 1/2 oz Sazerac Rye Whiskey or Buffalo Trace Bourbon (Note that this is branded liquor by the company who supplied the recipe)
1/4 ounce Herbsaint (or absinthe)
3 dashes of Peychaud's Bitters
Lemon Peel

1. Pack an Old-Fashioned glass with ice
2. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
3. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar
4. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
5. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

Sazerac Company Inc, www.sazerac.com/company

Sazerac-Havana Style

1 t sugar
drops of absinthe
1 glass rye or Bourbon whiskey
dash of Angostura (bitters)
Drops of orange bitters

1. Put in glass with ice. Stir, but do not shake

Natalie Scott & Caroline Merrick Jones, "Gourmet's Guide to New Orleans" 1933

Sazerac Cocktail

Herbsaint or absinthe
twist of lemon peel
2 shots rye whiskey
1 shy shot simple syrup
4 dashes Peychaud's or Angostura bitters (some advocate doing half and half of each)

1. Rim the glass with Herbsaint or absinthe. Twist the lemon peel to release the oils, then drop it into the glass.
2. Pour the rye, simple syrup, and bitters into a cocktail shaker filled with crushed ice and shake well. Strain inot the prepared glass.

John Besh, "My New Orleans, the Cookbook" 2009

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