The Sazerac cocktail symbolizes the tradition and history of the original American cocktail and dates back to the 1800’s from the little town of New Orleans. Today it is arguably the culprit behind many acts of debauchery during Mardis Gras. Sazerac Rye whiskey is the ingredient of choice for mixologists abroad who recreate this delectable beverage. A perfumed nose of vanilla, clove, anise and pepper with candied spices and citrus on the palate and a smooth, licorice and smoked pepper finish. For a classic Sazerac recipe see below. Sorry, the Zydeco band, party beads and companions with loose morals are not included.
Bounty Hunter's Classic Sazerac
3 oz Sazerac 6 yr old rye whiskey
1 sugar cube
3 dashes Peychaud bitters
½ oz St. George Absinthe
lemon twist for garnish
Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink. In a separate mixing glass, muddle one sugar cube and Peychaud bitters together. Add the rye whiskey and ice to the bitters mixture and stir. Discard the ice in the chilled glass and rinse it with absinthe by pouring a half once into the glass, swirling it around. Fill the rinsed glass with crushed ice. Strain the whiskey mixture from the mixing glass into the old fashioned glass. Garnish with a lemon twist by squeezing over the drink to release its essence and then drop into the glass.
This is highly allocated these days and we've got some. Moreover, we're willing to share - lucky you! This gem is the original one and only Sazerac rye whiskey whose history is entwined with that of New Orleans. Dating back to the 1800's (when saloons masqueraded as coffee houses began to pop up in New Orleans), the Sazerac Coffee House on Royal Street became the place where locals got their toddies with rye and Peychaud's bitters. The drink became known as the "Sazarac" for the under-cover booze-seeking customer, and the drink became America's first branded cocktail. Sip on a legend that's as lively as the day it was born and take your place in history.