Glassaholic: Sazarac

February 14, 2014

A venerable old drink that some claim may be the first cocktail ever, from the Big Easy, we present the Sazarac. I’m making this one with top shelf unobtainium elixer—Sazarac 18—the best Rye in the world. Note that the Sazarac is great with almost every Rye, though, so get some Old Overholt and make one yourself.

Its worth saying that though this drink seems very simple, making it properly takes real practice. Don’t give up if your first few attempts suck! Measure carefully. You’ll see what I mean when you read the instructions below.

3 oz Rye
1 t simple syrup
4 generous dashes Peychaud’s bitters
absinthe rinse
while drinking glass is icing down, mix the sugar, rye and bitters in another ice packed container. coat the drinking glass carefully with absinthe (discarding the extra). put in a huge ice cube. stir down the liquid in the mixing glass. strain into the drinking glass. squeeze a generous slice of lemon peel over the glass, wiping the edges. drop in.

9 Responses to “Glassaholic: Sazarac”

  1. Sammy Says:

    Yummmm…I’m flirting with Whistle Pig 111 today, so I’ll have to indulge my Sazerac 18 habit tomorrow.

  2. […] great but WAY too loud. Had to yell to talk. Every old cocktail we ordered was made to perfection (sazarac, corpse reviver #2). Whitney Hobbs materfully triangulated a Paige Ellis as follows: 1.5 bourbon […]

  3. […] at Lure and Till were reasonable. They need to up their base liquor collection. Had a well crafted Sazarac (which would have benefitted from a better Rye and less absinthe). The Pisco Sour was properly […]

  4. […] on hand (real Stagg from multiple years for example). Brionnie Briem made a superb and masterful Sazarac (with Sazarac 18). The experimental cocktail she whipped up was only meh, but hey you can’t […]

  5. […] night was spent at Jackson20 served by barman Andy Nelson. As has become our habit, we had a Sazarac with Sazarac 18 (wow) and some Eagle Rare 17. Great […]

  6. […] madness moved on to excellent sazaracs at the Boxing Room with some oysters, fried chicken, and gumbo. Wash it all down with some […]

  7. […] the night (a dark and stormy derivative with rhum agricole from guadalupe) to corpse reviver #2s to sazaracs, each cocktail was meticulously made with care and expertise. Highly […]

  8. […] to Miro (under an Italian eatery), which was very suave but still willing to make a great Sazarac with Willet Family Reserve 12 year old rye. […]

  9. […] visit to the Irish Lion was an absolute blast as always. So much laughter! And great Sazaracs made with Whistlepig 10 […]

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