Cocktail Saturday: Sazerac

Hopefully you didn't give up drinking for Lent because you are going to want to continue the Mardi Gras celebration with a delicious Sazerac. Josh, a Louisiana native is going to mix one up for you. We are only going to warn you once though- the mix of Rye and Absinthe makes these drinks pretty strong. 

 The Sazerac is said to have originated in New Orleans in the 1800s. The Sazerac recipe has changed since then-the original recipe is said to have called for French Cognac and when Absinthe became illegal in the United States Herbsaint was used as a substitute. 

 Today, you will find the drink mixed with absinthe and rye. Depending on preference a splash of soda water can be added as well...we leave that off. You can read a much longer history of the drink here, if you are interested. 

Sazerac

2 oz Rye (we used Rittenhouse)

1 Sugar Cube

2 dashes of Peychaud's bitters (Yes, you need to use Peychaud's)

Splash of Absinthe

Lemon or Orange peel for garnish (normally lemon is used)

 Coat rocks glass with a splash of absinthe, swirl to coat glass. Muddle together sugar cube a few drops of water and bitters in a mixing glass. Once sugar is dissolved, add rye and ice. Stir well. Strain into absinthe glass. Garnish with peel. Enjoy.

Laissez les bons temps rouler!