Pour a glass, or make a cocktail. And in celebration, we’ll share our favorite Sazerac recipe (although we do know the very original was made with Cognac):
Sazarac Cocktail Recipe from Esquire
- 1 sugar cube
- 2 1/2 ounces rye whisky
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- lemon peel
Glass Type: old-fashioned glass
In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, the Peychaud’s bitters, and the Angostura bitters.
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded).