The history of the Sazerac goes back to New Orleans in the 1850s. The original recipe was called ‘Sazerac-de-Forge et Fils’ and contained cognac, sugar, absinthe, Peychaud’s Bitters and water. This drink has been around for over 160 years but has only been able to be bottled since 1978 when Pernod released its own brand of Sazeracs under license from McIlhenny Company.
Absinthe, to rinse
1 sugar cube
½ tsp cold water
1 ½ tsp Peychaud’s bitters
1 tsp Angostura bitters
1 ¼ ounce rye whiskey
1 ¼ ounce cognac
Garnish: lemon peel
1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
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