Original Sazerac

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Before being a rye whiskey cocktail, sazerac was made by cognac in early 1800.  Antoine Amedee Peychaud made it with cognac and Peychaud bitters and it was in 1859 when Sazerac Coffee House in New Orleans started mixing sazerac cocktail with rye whiskey. Here is the original recipe by Gary Regan.

 

 

 

Ingredients:

  • 2 ounce of Cognac
  • 1/2 ounce of Absinthe
  • 1/2 ounce of simple syrup – 1 part sugar and 1 part water
  • 3 dashes of Peychaud Bitters

How to make the original sazerac cocktail:

First chill a glass.  Rinse it with absinthe by swirling it in the glass.  Fill it with ice and set it aside.  Combine other ingredients into another glass filled with ice.  Stir well.  Empty the glassed filled with ice and absinthe and strain the drink into it.  You can garnish it with lime or lemon twist and serve.

 

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