The Sazerac is a family of cocktails that combine rye whiskey, sugar cube soaked in bitters (or simple syrup), water and cognac. This recipe, however, combines equal parts of cognac and rye for just the right depth and strength.
3 to 4 dashes Peychaud's bitters
¼ oz. Absinthe
1 ½ oz. (3 tbsp) Cognac
1 oz. (2 tbsp) Rye whiskey
Lemon twist, for garnish
Fill an old-fashioned glass halfway with ice to chill it. Leave it be while you finish preparing the drink.
Place the sugar cube in a mixing glass, then add the bitters. With a wooden spoon, muddle the sugar cube until most of it is dissolved.
Pour the rye whiskey, cognac, and absinthe. Add some ice.
Stir well, then strain it into the chilled glass.
Garnish with the lemon twist. Serve and enjoy.
The Sazerac is an old-fashioned, Southern cocktail that originates from New Orleans and its name pays homage to the original main ingredient - cognac or whiskey.