2 oz (60 ml) cognac or rye whiskey
1 cube of crushed sugar
1 C. (5 ml) absinthe
3 dashes of Peychaud bitter
Lemon zest (for garnish)
Fill a glass with ice and pour the absinthe into it. To book.
In a mixing glass, crush the sugar cube, add the rest of the ingredients and fill with ice.
Stir with a chopstick or bar spoon until your fingers get cold.
Empty the ice and absinthe from the chilled glass and strain the cocktail into it.
Garnish with a lemon zest.
About our Sazerac
Official cocktail of New Orleans, born around the same time as the Old Fashioned, the Sazerac owes its name to a brand of cognac. When the phylloxera crisis hit Europe, Americans replaced cognac with whiskey or bourbon, and when absinthe was banned in the United States, they replaced it with Herbsaint. These variations do not change the spirit of the Sazerac which, with its simplicity, remains a bar classic.