Sazerac
A serious drink! This timeless classic is great for whiskey lovers.
You Will Need
Lemon zest
MFH says
Impress the bartender by ordering this classic. Traditionally the drink was made with cognac, but now more commonly made with rye whiskey or some people like half and half. When ordering ask for an “all Rye Sazerac”.
Sazerac – How To
- Chill a rock glass with ice.
- Add Rye Whiskey, sugar and Peychaud bitters to a mixing glass and stir over ice.
- Discard ice from rock glass and rinse with Absinthe by pouring in a small amount (a half shot) into your glass, swirl round, then discard the liquid.
- Strain your mixing glad into Absinthe rinsed glass (do not top with ice).
- Garnish with lemon zest and make sure to extract those citrus oils over the drink and round the rim. The lemon is essential to this drink!
Fact
It all began for the Sazerac cocktail in 1838, when Antoine Peychaud, a new Orleans apothecary, mixed cognac with his proprietary Peychaud bitters.
Cocktail curated by Highball Hospitality.
HAVE YOU TRIED THIS? SHOW US!
If you’ve tried this, let us know what you thought. You can also share a picture of your results!
Upload your picture or add #MyMFH to your picture on Instagram.
By submitting a picture to us, you agree to the Man For Himself General Interactivity Terms & Conditions; the Man For Himself Content Upload Terms & Conditions; and Man For Himself Privacy Policy.
Don’t forget to follow us on Instagram here.