The Sazerac is recognized by the International Bartenders Association (IBA) as one of its most requested cocktail recipes. The IBA classifies it in the Unforgettable category. Since 2008, Louisiana has proclaimed the Sazerac New Orleans’ official cocktail. Nevadans who enjoy Picon punch would be right at home with this drink.
The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old fashioned glasses. Various anisettes, such as pastis, Pernod, or Herbsaint, are common substitutes when absinthe is unavailable. Sazerac also is a brand of rye whiskey produced by the Sazerac Co. Many recipes now substitute bourbon or rye for the Cognac.
1.7 ounces Cognac
.034 ounce absinthe
1 sugar cube
2 dashes Peychaud’s bitters
Pour a small amount of absinthe or other anisette in a chilled old fashioned glass to rinse glass, then add crushed ice and set aside. Stir the other ingredients with ice in a separate mixing glass. Discard ice and excess absinthe from the first glass, then strain Cognac mixture into absinthe-lined glass. The drink is served straight up, with no ice.
