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Classic Cocktail: the Sazerac
Often referred to as the oldest American cocktail, the Sazerac dates back to the pre-Civil War era. It has seen its share of changes, including the substitution of anise-flavored spirits when absinthe was banned in the US in 1912. Because of that, you may see some variation in recipes, but the basics remain.
Even with the right ingredients, many people struggle to mix the perfect Sazerac. Much of it has to do with preparation. Be sure to just coat the inside of the glass with the Pernod or absinthe. Don't over pour... and don't forget to rub the rim of the glass with the lemon peel, it really makes a difference.
Ingredients:
- 1 dash Pernod
- 1 dash angostura bitters
- 2 dashes Peychaud’s bitters
- 2 ounces (60 ml) rye whiskey
Instructions
1: Fill an old-fashioned glass with ice.
2: Crush sugar and a few drops of water in a second glass. Add some ice, rye, and both bitters. Stir.
3: Remove ice from the first glass and swirl Pernod to coat. Pour out excess.
4: Strain rye mixture into Pernod-coated glass.
5: Twist and squeeze lemon peel over glass. Rub the rim of the glass with peel and discard. Garnish with fresh peel, if desired.
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