sazerac

Here's how to make a Sazerac, the official cocktail of New Orleans! Cognac, whiskey and absinthe make up this famous drink that tastes like no other.

THE Sazerac Cocktail

Peychaud’s bitters

sugar cube

absinthe

(3 tablespoons) Cognac

(2 tablespoons) rye whiskey

Lemon twist

In a mixing glass, add the sugar cube and coat it with the bitters. Muddle the sugar cube with a cocktail muddler or wooden spoon until mostly dissolved. Add the Cognac, rye whiskey and absinthe and fill the mixing glass with a handful of ice.

Stir until cold. Strain the drink into a chilled low ball glass.

Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.

Mix whiskey, cognac and absinthe with bitters to make this chic cocktail, adapted from Cecil Beaton’s Cocktail Book, produced by the National Portrait Gallery in collaboration with Claridge’s

Claridge’s sazerac

absinthe (we used Pernod)

milliliters rye whiskey (we used Michter’s)

milliliters

sugar syrup

lemon peel

Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.

Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.

The Sazerac is a beast of many flavors, born in the New Orleans bar scene in the 19th Century and washed in absinthe. On top of rye whiskey and green anise spirit, it calls for Angostura bitters, Peychaud's bitters, and sugar, and is generally unrelenting in its herbal tones.

How to Make a Sazerac

rye whisky*

Peychaud's bitters

Angostura bitters

absinthe**

In an Old-Fashioned glass, muddle a sugar cube with a few drops of water.

Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well.&nbsp;

Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess.&nbsp;

Strain the contents of the first glass into the second. Garnish with a twist of lemon peel.&nbsp;

Ein verlockender Drink ist ein Sazerac. Dieses Mix-Rezept verbindet intensiven Whiskey, würzigen Absinth sowie Zuckersirup und Angostura zu einer harmonischen Symbiose.

Sazerac

cl Absinth

Spr Angostura

Stk Eiswürfel (zerstoßen)

cl Whiskey

Schb Zitrone

TL Zuckersirup

Die zerstoßenen Eiswürfel in einen Shaker geben und den Absinth und Whiskey einfüllen. Den Zuckersirup und Angostura zugeben und kräftig schütteln.

Nun in ein Glas abseihen. Die Zitronenscheibe über dem Glas etwas ausdrücken und hinein geben.

The Sazerac is a classic cocktail with a deep rooted history tied to New Orleans, often claimed to be America&#039;s first cocktail. This sophisticated drink is renowned for its distinctive combination of flavors: the herbal and anise notes of absinthe, the rich warmth of cognac, and the light spice of Peychaud&#039;s bitters. Traditionally served in a lowball glass, the Sazerac presents a complex and aromatic profile with a touch of sweetness, typically garnished with a twist of lemon peel to add a citrusy fragrance. It&#039;s a cocktail that carries the mystique of Southern elegance and a legacy of cocktail craftsmanship.

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