Originally made with cognac, this classic now uses rye whiskey, bourbon, or both.
Words by Callum Marra, General Manager at Old Love’s, Sydney.
Originating in New Orleans in the 19th century, the Sazerac was originally made with cognac until the grapes used to make it were wiped out in a phylloxera epidemic. Rye whiskey soon became a popular choice for the cocktail (also known as a New Orleans Sazerac), while others opted for Bourbon.
In a more modern take on the classic, this one uses cognac and rye for a balanced, fruity body, herbal finish that is spiked with white pepper – the Sazerac | New York style (Half/Half).
Sazerac
- 30ml cognac
- 30ml rye whiskey
- 10ml simple syrup
- 4 dashes New Orleans style bitters
- 4 dashes absinthe (rinse)
- Add all ingredients (sans absinthe) to a mixing glass and stir over ice until chilled and diluted
- Rinse a chilled rocks glass with 4 dashes of absinthe, dashing in the liquor, swirling around the glass and discarding
- Add your stirred cocktail into the glass without ice and express and discard a lemon peel over the top.