How to Make
Chill a short tumbler by filling with ice. In a mixing glass muddle the sugar cube or fine sugar with the Peychaud’s bitters. Fill with ice, and add whiskey. Holding the back of the spoon to the wall of the glass, stir gently for 30 seconds. Discard ice from tumbler and rinse glass with Herbsaint by slowly turning the glass and coating the walls with the liqueur. Discard the Herbsaint and strain cocktail mixture into the chilled tumbler. Garnish with the lemon peel. Serve.
*These are the ingredients as called for in the official Sazerac recipe. However, as with all cocktail recipes, you should feel free to substitute according to taste. Any good rye whiskey or bourbon may be used in place of the Sazerac rye. Instead of Herbsaint, you can use absinthe, pastis, or anise liqueur.
Makes one drink:
- 1-1/2 ounces Sazerac Rye Whiskey*
- 1/2 ounce Herbsaint Liqueur*
- 3 dashes Peychaud’s Bitters
- 1 sugar cube OR 1 tsp superfine sugar
1 Lemon Peel
- Bar Spoon
- Short Tumbler
This is it. This is THE cocktail. The one that, decades ago in New Orleans, launched a boozy craze in this country that thrives to this day. And yet, for years nobody could agree on how exactly it should be made, or even what its ingredients should be. After many attempts and experiments (including some spectacularly embarrassing ones by yours truly), the cocktail world has coalesced around the version that is all but identical to the original.