Combining rye whiskey with a bitters-soaked sugar cube and Herbsaint, an anise-flavored liquor, the Sazerac cocktail is a complex whiskey drink not for the fainthearted. And this recipe from Robert Simonson is no exception.
While rye whiskey is a necessity in a Sazerac, Simonson recommends absinthe as an alternative for Herbsaint. As for discarding the twist rather than dropping it into the cocktail, Simonson explains, “Don’t ask why; just do it.”
To learn more, read “The Old-Fashioned Way.”
Recipe adapted from Robert Simonson
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
1 sugar cube
4 dashes Peychaud’s Bitters
½ teaspoon water
2 ounces rye whiskey
½ teaspoon Herbsaint
In a mixing glass, saturate the sugar cube with the bitters. Add the water and muddle until the sugar has dissolved. Add the whiskey and ice, then stir until chilled. Add the Herbsaint to a chilled old-fashioned glass and swirl to coat the glass, then strain the chilled cocktail into it. Express the lemon peel over the surface of the drink, then discard the twist and serve the drink.