1 1/2 oz Rye whiskey
1/4 oz Absinthe
One sugar cube or a dash of simple syrup
3 dashes Peychaud’s Bitters
Garnish: Lemon peel
- Rinse an old fashioned glass with absinthe.
- Add ice to glass.
- Stir whiskey, sugar, and bitters together over ice.
- Discard ice in glass and strain drink into glass.
- Garnish with lemon peel.
There are few drinks more synonymous with a location than the Sazerac with New Orleans. Most historians accredit the Sazerac cocktail to Aaron Bird who took over the Merchants Exchange Coffee House in 1850. He began serving a drink of cognac imported by the previous owner of the bar, and bitters made by local apothecary Antoine Peychaud. In 1870, a new ownerThomas Handy began using whiskey due to cognac shortages. The cocktail was first recorded in 1908 in The Words Drinks and How to Mix them by William T Boothby.