Sazerac (IBA) Description
While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whisky with a dash of sugar, stirred and strained into an Herbsaint washed glass.
Recipe Ingredients
| 1¾ | shot(s) | |||
| ¼ | shot(s) | |||
| 1 | whole | |||
| 2 | dash(es) |
Recipe Steps/Method
- Here is how you make it:
- Rinse a chilled old-fashioned glass with the absinthe add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass and strain the drink into the glass.
Yield: Yield: 1 Serving
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Sazerac (IBA) Comment
The original recipe changed after the American Civil War, rye whiskey substituted cognac as it became hard to obtain.
Social Captions
Cocktail with Recipe, Title, HashTags
Sazerac by IBA1¾ shot(s) Cognac
¼ shot(s) Absinthe
1 whole Sugar - Cube
2 dash(es) Peychaud's Bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass.
Cocktails with Title, HashTags
Sazerac by IBA