The Big Easy
Learn to perfect the art of the Sazerac.
For this Sazerac — which is America’s oldest cocktail and New Orleans’ official cocktail — I used Bulleit Rye. Famous Oregonian bartender Jeffrey Morgenthaler prefers to use Buffalo Trace’s Sazerac 6-Year Rye. Pick your poison. If you want to up your know-it-all Sazerac game, Google Morgenthaler’s “The Do’s and Don’ts of Sazeracs.”
To make: Fill a rocks glass with ice and water to chill. Once cold, empty and rinse with Herbsaint or absinthe. (Absinthe is best.) In a mixing glass, combine 1 teaspoon rich simple syrup (or a muddled sugar cube), 3 dashes Peychaud’s bitters, 1 dash Angostura bitters and 2 ounces rye whiskey.
Some recipes call for 2 dashes Angostura, and others call for none. This drink is hard to perfect, so you’ll have to play around. Friends are typically willing test subjects.
Fill the mixing glass with ice and stir until everything is chilled. Strain into the rocks glass. Twist a lemon peel over the surface of the drink and discard. Bottom’s up!