Binny's Home Bartender: New Orleans Sazerac
This Mardi Gras favorite is one of America's first cocktail gems. Many party goers have enjoyed the Sazerac since the early 1800's. Whether you pour rye whiskey or cognac, you can't go wrong. Pairs quite nicely with Cajan/Creole BBQ Shrimp or Jambalaya.
New Orleans Sazerac
INGREDIENTS:
- 2 1/2 oz Sazerac Straight Rye
- 4 healthy dashes Peychaud's Bitters
- Splash of Herbsaint
- 1 tsp simple syrup, or 1/2 tsp water and one sugar cube
- 1 twist lemon peel
SIMPLE STEPS:
Pour Herbsaint into a chilled glass and swirl to coat the sides, then dump out remaining. Combine Sazerac, simple syrup and bitters together in mixing glass, stir well. Pour into the chilled glass. Garnish with twisted lemon peel.
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