If you’ve never had a Sazerac, I suggest you march immediately to the nearest (reputable) cocktail joint and order one. If you’re spontaneous and loaded (with money, that is), book a last-minute trip to New Orleans, its probable place of origin.
An old cocktail with a convoluted history, the Sazerac is now made predominantly with rye whiskey, though it was originally mixed with now-defunct Sazerac de Forge et Fils cognac. My personal favourite variation is a mashup of the two great spirits that have contributed to this cocktail’s celebrity star in the booze canon: spicy rye and smooth, fruity cognac are a killer combo.
- 1 oz cognac
- 1 oz rye whisky (as the name implies, try Sazerac 6-year-old if you can find it)
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- a few dashes of absinthe (or Herbsaint if you have to use Pernod, halve the amount of sugar in the cocktail)
Douse sugar cube in bitters, add a splash of water to help break it down, muddle well.
