The Sazerac
Bulleit Rye bring the spice, it's then stirred down with Sugar and Peychauds Bitters.
Ingredients
50ml
Bulleit Rye
2
Dashes of Peychauds Bitters
5ml
Sugar Syrup
1
Rinse of Absinthe
1
Orange Wedge (Garnish)
1
Cherry (Garnish)
0 units of alcohol per serve
Equipment
1
Rocks Glass
1
Ice Scoop
1
Jigger
1
Bar Spoon
1
Mixing Glass
1
Julep Strainer
Serves:
1
Method
Preparation
-
Add all the ingredients to an Ice-filled Mixing Glass.
-
Stir to mix, chill and dilute.
-
Strain into an Absinthe-rinsed Rocks Glass.
- Garnish with an Orange Wedge and Cherry on a stick.
-
Alcohol content
Alcohol content
17.5 g per serve
Interesting facts
The Sazerac is the official cocktail of New Orleans. It’s one of the oldest cocktails in the world. The recipe for the Sazerac has remained almost unchanged since it was invented.
History of the drink
The Sazerac is a classic cocktail that has been enjoyed by many for almost two centuries. Its origins are steeped in history with its creation dating back to the early 1800s in the vibrant city of New Orleans. The cocktail's original inventor was a pharmacist by the name of Antoine Amedie Peychaud. Peychaud is credited with creating the cocktail in his apothecary shop, where he mixed together brandy, absinthe, sugar and bitters to create a flavourful and aromatic drink.
The drink was initially served in a small, egg-shaped cup known as a coquetier, which later came to be known as a ‘cocktail’ glass. Peychaud's friends and patrons loved the cocktail so much that it became a staple at the city's most prestigious social gatherings. In fact, the Sazerac became so popular that it was eventually adopted as the official drink of New Orleans.
