How to make a Sazerac.
The Sazerac’s one of the most classic of cocktails after the Old Fashioned. It’s basically a variation on the Old Fashioned. It’s sugar, water, spirit, bitters. Only we’re going to change the bitters from old Angostura or Aromatic or Boker’s to Peychaud bitters.
We’re also going to rinse the glass with absinthe, which you can do either by putting in an atomizer and spraying it or, you know, if you’re feeling adventurous something a little more like a spit flick.
Here at Rye House we make our Sazerac in equal combinations of rye and cognac. Cognac being the earliest way of making it. And rye being a little more contemporary. I find a one to one mixture works really nicely. Blending the sweetness and the spiciness of two liquors. Adding in the aromatics and Peychauds and a little bit of the absinthe on top to round it out.
So for the 17th Street Sazerac and that’s a cognac. Couple dashes of Peychaud, three in this case. A bar spoon of Demerara sugar syrup. Add your ice. And stir. Add your julep strainer and coat your glass with absinthe. We use an atomizer here. It’s efficient. It’s quick. It coats the glass nicely.
If you’re feeling a little more adventurous you can take a few drops of absinthe, pick it up and it will coat the glass nicely. Discard the excess absinthe and pour. I’m doing the frosted ones because it looks better. Cut a lemon twist. Express it over the glass, be sure you get the rim. Discard. And smile.
And this is how you make a Sazerac.
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