America’s first cocktail is also one of the world’s best.   Chilled rye whiskey slightly sweetened and flavored with a hint of absinthe and a touch of floral bitters.  The sazerac is just another reason to celebrate the unique city of New Orleans (as if we need more reasons to thank the city and all it has to offer, right?)    This classic cocktail hails from pre-Civil War times and is classically made with rye whiskey and absinthe, but bourbon and Pernod or Herbsaint can also be used instead.

What cannot be changed however is the cocktail’s preparation.  You start with two chilled low-ball glasses:  one for mixing the ingredients and one for serving.  While you swirl the anise-flavored liquor of choice in the serving glass, you mix a touch of sugar with bitters in the second glass along with the rye whisky, chill, and ultimately strain the tasty mixture into the chilled serving glass.  Served with a classic lemon twist, this well-balanced and smooth cocktail will immediately transport you to the Big Easy’s infamous Sazerac House.  There are worse places to find yourself, right? Agreed. 

(To view this recipe, click on the blue title of the blog post above*)

Tagged: bitters, bourbon, cocktail, first cocktail, Herbsaint, lemon twist, New Orleans, Pernod, rye whiskey, sazerac, simple syrup