Sazerac

Sazerac has its roots in 1850s New Orleans, home to Peychaud’s bitters. The original base was Sazerac de Forge et Fils, a cognac. However in the 1870s, when phylloxera struck French vineyards and it was in short supply, this was switched to local rye whiskey and it stuck although some bartenders have now reverted to cognac. When absinthe was banned in the USA in 1912, various other anise liquors were used until, post-prohibition, locally produced Herbsaint became de facto. In 2008, the Louisiana Legislature proclaimed Sazerac as New Orleans’ official cocktail.

Splash a dash of Absinthe into an Old Fashioned glass and swill it around until the inner surface is covered then chuck out the excess. Drop a sugar cube into a mixing glass, splash on the bitters with a small dash of cold water and muddle until it has dissolved. Pour in the rye whiskey, add a few cubes of ice and stir until it is all well chilled. Sieve into the absinthe-prepared glass, squeeze the oil from a twist of lemon peel over the top then hang it over the edge of the glass.