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Sazerac

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Sazerac

Before the Civil War, when New Orleans was the richest, most cosmopolitan city in the South, cocktails kept pace with the subtleties of the cuisine.

In 1850, the local agent for a French Cognac, Sazerac de Forge et Fils, opened a bar named the Sazerac Coffee House, where brandy drinks were the main draw. The Sazerac (now made with bourbon or rye whiskey) was flavored with absinthe and Peychaud's, a New Orleans brand of bitters.

When absinthe became illegal -- it was believed to cause insanity -- it was replaced with Herbsaint, a local anise-flavored liqueur. The ingredients may have changed, but the Sazerac has remained the Crescent City cocktail.

Ingredients

  • Ice
  • 1 teaspoon water
  • 4 dashes bitters
  • 1/2 teaspoon sugar
  • 2 ounces (1/4 cup) rye whiskey
  • Small amount of Pernod
  • Lemon twist, for garnish

Directions

  1. Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon twist.
From Martha Stewart Living, August 2009

Helpful Hint

In keeping with tradition, we prepared this cocktail using two glasses: one for mixing, one for serving. But the drink can also be made in a cocktail shaker and then strained into a Pernod-splashed glass.

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