Sazerac
The sazerac is a classic cocktail made famous in New Orleans. You can make it with brandy too, but we like ours with rye. There’s a ritual to making this drink but you don’t need any fancy equipment - just 2 glasses. Antoine Peychaud created his own bitters in the 1800s and they’re what give the Sazerac its distinctive flavour. You can buy them from specialist drink shops or online at thedrinkshop.com
- 1 sugar cube
- 50ml rye whiskey
- 2 dashes Peychaud bitters
- 5ml absinthe
- a twist of peel lemon
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the sugar into an old fashioned glass. Add the bitters and muddle the sugar cube using a little water if needed. Tip in the whiskey and fill the glass with ice. Stir until the sugar has disolved and the whiskey has been diluted to your taste.
step 2
Add the absinthe to the other glass and swirl to coat the inside then tip away the excess. Strain the whiskey mix into the absinthe-coated glass, twist the lemon peel over and drop it in to serve.