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Sazerac

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. Thus, the world's first cocktail was born! Visit www.sazerac.com.

Ingredients

  • 1 Sugar cube
  • 1½ Oz Sazerac Rye Whiskey or Buffalo Trace Bourbon
  • ¼ Oz Herbsaint
  • 3 Dashes Peychaud's Bitters

Garnish

  • Lemon peel

Directions

  1. Pack an Old-Fashioned glass with ice.
  2. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube.
  3. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar.
  4. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint.
  5. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
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