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Food

Sazerac

sazerac
By Sabina Sohail On

A cocktail recipe from Esquire’s Drink Like A Man. 

Sometimes it takes a cold drink to light a fire inside, and few do the job quite so well as New Orleans’ storied Sazerac cocktail, a dark, rich, and bracing dram whose powers of warming are high and cooling practically nil.

Ingredients


Serves 1

  • 1 sugar cube
  • Peychaud’s Bitters
  • Water
  • Cracked ice
  • Rye Whiskey
  • Absinthe

Directions

  1. Chill a small rocks glass by putting it in the freezer.
  2. In a mixing glass, muddle 1 sugar cube with 3 dashes Peychaud’s Bitters (accept no substitute) and a barspoon of water until the sugar is dissolved. Fill the glass with cracked ice. Add 2 oz. straight rye whiskey. Stir.
  3. Retrieve the chilled rocks glass, pour in a barspoon or so of absinthe, swirl it around, and pour it out. Strain the contents of the mixing glass into the absinthe-rinsed one and twist a swatch of thin-cut lemon peel over the top and drop it in. Smile and serve.

Written By

Sabina Sohail

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  • Photographer Courtesy of Esquire’s Drink Like A Man
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