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Confessions of a Mixologist: New Orleans Sazerac

This Mardi Gras favorite is one of America’s first cocktail gems. Many party goes have enjoyed the Sazerac since the early 1800’s. Whether you pour rye whiskey or cognac, you can’t go wrong. Dan uses one of our High West Double Ryes aged in French Oak. Trust us when we say that it makes for a freaking fantastic Sazerac. With so many variations of this classic, this is one recipe you should try. Specifics after the jump.
 

New Orleans Sazerac Blog_5

 

New Orleans Sazerac

Ingredients:

2 oz High West Double Rye Binny’s Barrel Toasted French Oak
3 dashes of Peychaud’s Bitters
Splash of St. George Absinthe
1 tsp simple syrup
1 twist lemon peel

 

Simple Steps:
Pour absinthe into a chilled glass and swirl to coat the sides. Mix whiskey, simple syrup and bitters together and pour into the chilled glass. Garnish with twisted lemon peel.



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