Drink of the Week: The Sazerac

May 03, 2013

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.

Photo: Stuart Mullenberg