The sazerac is thought to be the first known American cocktail recipe. In fact the word cocktail was derived from Antoine Peychaud’s use of a double ended egg cup or jigger (known as a “coquetier”, pronounced “ko-k-tay”) when preparing his newly create Sazerac’s. In 1873 the original recipe changed for the better and the cognac was replaced with rye whiskey and a dash of absinthe. Well it’s time to revive this old time New Orleans classic especially since “real” absinthe is now available in the United States at your local liquor store. I am talking the real deal, wormwood and all. Who knows, you might get a visit from the Green Fairy! Probably not since this recipe only calls for a couple of dashes.
INGREDIENTS:
- 2 oz rye whiskey
- 1 teaspoon simple syrup
- 3 dashes Peychaud’s bitters
- 3 dashes Angostura bitters
- 2 dashes absinthe
- lemon twist
PREPARATION:
First make the simple syrup buy combining 2 cups sugar with 1 cup water in a pot and simmer over medium heat until the sugar dissolves. Allow to cool and refrigerate the excess. In a shaker combine all ingredients except the absinthe and lemon twist with a splash of water and ice. Pour the absinthe into a chilled old fashioned glass and twirl the glass to coat the interior of the glass. Pour off any excess. Strain the rye whiskey mixture into the glass and garnish with the lemon twist.
Serves 1
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mmmm… I’m not actually sure the real original authentic recipe says to use angostura…and cognac was used in the earlier recipes: rye came later.
You are correct. This is not the original but rather the 1873 version when they began to include Absinthe which was later replaced with Herbsaint when Absinthe was banned.