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All About Sazerac Cocktail 

By Aanchal Mathur

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A close cousin to the Old Fashioned, The Sazerac came into the picture in 1800s, trademarked in 1900, and was crowned the official cocktail of New Orleans in 2008. 

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Ingredients

Absinthe, to rinse 1 sugar cube 1/2 teaspoon cold water 3 dashes Peychaud’s bitters 2 dashes Angostura bitters 1 1/4 ounces rye whiskey 1 1/4 ounces cognac Garnish: lemon peel 

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Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. 

Whiskey bourbon on ice served in decorative glasses.

In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters. 

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Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass.

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Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

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