Drink of the Week: The Sazerac
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| Photo: Stuart Mullenberg |
Our May/June issueofficially hit newsstands this week, and today’s Drink of the Week—the Sazerac—pays homage to a favorite drinking destination we revisit in this issue, New Orleans. This enduring classic also happens to epitomize the spirit of our May/June cover story on simple four-ingredient cocktails (it’s also the beautiful cocktail on the cover). Named the official cocktail of Louisiana by the legislature in 2008, the Sazerac combines rye whiskey with Nola-born bitters, absinthe (or Herbsaint) and simple syrup for an assertive sipper that sums up the Big Easy in just one sip—it’s a little spicy and a little sweet with a distinctive flavor all its own.
For more on New Orleans’ cocktail scene, click here.
Sazerac
2 oz. rye whiskey
1/2 oz. simple syrup (1:1)
2 dashes Peychaud’s bitters
Absinthe or Herbsaint
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail or rocks
Garnish: lemon twist
Rinse a chilled glass with absinthe or Herbsaint and set aside. Stir remaining ingredients in a mixing with ice cubes, strain into the glass and garnish.