| ABV | Technique | Glass | 용량 |
|---|---|---|---|
| 35.0% | STIR | ROCKS | 60ml |
The Sazerac is widely regarded as America's first cocktail, created in 1838 in New Orleans by Antoine Peychaud at his apothecary. Originally made with Sazerac de Forge et Fils cognac, the drink evolved to use rye whiskey during the phylloxera epidemic.
With an alcohol content of around 35%, this is a spirit-forward cocktail that showcases the complexity of American rye whiskey. The signature preparation involves rinsing the glass with absinthe, creating an aromatic foundation that enhances every sip.
The cocktail combines rye whiskey with a sugar cube and Peychaud's bitters - the very bitters that gave birth to this legendary drink. The preparation is finished with a lemon peel expressed over the surface, adding bright citrus oils that complement the herbal notes.
Designated as the official cocktail of Louisiana in 2008, the Sazerac represents the rich cultural heritage of New Orleans. Its complex flavor profile and historical significance make it a must-try for serious cocktail enthusiasts and history buffs alike.
Ingredients
- 60.0ml - Rye Whiskey
- 5.0ml - Absinthe
- 1.0cube - Sugar cube
- 3.0dash - Peychaud's Bitters
Recipe
- Prepare two rocks glasses. Fill one with ice to chill it thoroughly.
- In the second glass, add 5ml of absinthe and swirl to coat the entire interior, then discard the excess.
- In the chilled glass, muddle 1 sugar cube with 3 dashes of Peychaud's bitters until the sugar dissolves.
- Add 60ml of rye whiskey and stir with ice using a bar spoon until well chilled.
- Strain into the absinthe-rinsed glass without ice, express lemon peel oils over the surface, and discard the peel.
The key to a proper Sazerac is rinsing the glass with absinthe. Coat the glass completely and discard the excess to leave only the aromatic essence. Peychaud's bitters are essential - they have a unique cherry-anise flavor different from Angostura bitters.
