The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans. The Sazerac has also been credited to Antoine Amédée Peychaud, a Creole apothecary who came to New Orleans from the West Indies. He is also known for the proprietary mix of aromatic bitters known as Peychaud Bitters.
Before you start, you need to do an Absinthe rinse. Absinthe is very powerful, which is why it’s tough to use it as the base of a cocktail. But, that doesn’t mean we can’t use it at all. Fill a coupe glass with ice, add Absinthe, and fill with water to chill and then set aside while you craft the rest. This will add a subtle hint of Absinthe flavor to the cocktail. We went with both Cognac and Rye Whiskey. The sweet, spicy, fruity, and bitter flavors work so well together. Add in notes of candied cherry, clove, and orange with Peychaud’s bitters and Angostura Orange Bitters. Be sure to use your orange twist to rub the rim of the glass! Enjoy this cocktail on a nice cool night.
- 1.5 oz Black Cherry Wood Rye
- 1/4 oz Absinthe
- 1 oz Cognac
- 2 Dashes Peychauds Bitters
- 1 Dash Orange Bitters
- Orange Twist
- Lemon Twist
- Ice & Water
- Fill a coupe glass with ice, add Absinthe, and fill with water to chill.
- In a mixing tin, filled with ice, add the rest of the ingredients (except orange and lemon twists).
- Hold at the top of the tin and stir the cocktail until the sides of the tin become frosted.
- Dump the Absinthe-rinsed glass and repack with ice.
- Using the orange twist, rub the rim of the glass.
- Strain cocktail into the chilled, Absinthe prepped Coupe glass. Garnish with the lemon twist.