Classic Sazerac
This alcoholic drink is one of the oldest cocktails known. It is thought to have been created in the 1830s in Louisiana. A frosted glass is coated in ouzo, then sugar, water, bitters and rye whisky is added and stirred together.
Ingredients
Serves: 1
- 1/4 teaspoon anise flavoured liqueur, such as ouzo
- 1/2 teaspoon caster sugar
- 1 teaspoon water
- 2 dashes Peychaud bitters
- 1 cupful ice cubes
- 4 tablespoons rye whisky
- 1 lemon twist, for garnish
Method
Prep:5min ›
Extra time:15min freezing ›
Ready in:20min
- Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
- Pour the anise flavoured liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!) Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye whisky. Stir and garnish with a twist of lemon.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (7)
Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and angostura bitters (most everyone recommends Peychaud's). I loved it. But I'm looking forward to trying it with the above changes like good ol' Antoine intended. - 22 Dec 2008 (Review from Allrecipes US | Canada)
I agree with all foregoing remarks, and will add that the lemon twist is a deal breaker. It not only must be there, but must have enough oil that it can be "twisted" such that at least a couple drops of oil are supplanted to the surface of the completed drink. Your nose needs to pick up some of the lemon fragrance as the drink approaches your face and is imbibed. - 21 Dec 2009 (Review from Allrecipes US | Canada)
Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass and the shaking with the ice will make the drink cold. - 23 Feb 2009 (Review from Allrecipes US | Canada)