New Orleans’ French Quarter produced a number of iconic cocktails; the Vieux Carre, the Ramos Gin Fizz, and many others. The Sazerac is the grandfather of them all, though. Crafted in the 1830s and named in honor of its original spirit (Sazerac-de-Forge et Fils), the Sazerac’s modern incantation as a rye whiskey-based cocktail is thanks to the late 1800s grape phylloxera epidemic in France, which destroyed a number of the world’s finest brandy vineyards.


2 oz. Rye Whiskey
2 dashes Peychaud’s Bitters
Sugar Cube
Absinthe Rinse
Lemon Peel Oil

Prepare rocks glass with Absinthe rinse. Set aside. Prepare mixing glass. Add sugar, bitters, and water to mixing glass. Muddle until syrup is formed. Add ice and Rye Whiskey. Stir until cold. Strain into Absinthe-rinsed rocks glass. Express Lemon Peel Oil and (preferably) discard lemon peel. Enjoy.

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