Few cocktails so aptly capture the vibe of a place as the Sazerac. The drink’s nuanced combination of rye whiskey, sugar, Peychaud’s bitters, and absinthe was invented in New Orleans in the late 19th century. And while historians long debated whether the original iteration was made with Cognac instead of rye, that theory has been successfully debunked. But there has been some tinkering done with the original formula over the years: When absinthe was banned in 1912, Herbsaint—which was invented in New Orleans in 1934—became the Sazerac’s default herbal component and remains a popular option today. But within the parameters of the iconic drink (named the official cocktail of New Orleans in 2008), bartenders continue to experiment with a multitude of assemblies and flavor combinations.
Jewel Sazerac
15 oz. rye whiskey (Hannah uses Rittenhouse bottled-in-bond)
3 oz. rainwater Madeira
3 oz. rancio sec (a dry, oxidative wine from Roussillon)
2 1/4 oz. of Herbsaint
2 oz. rich demerara syrup (2:1)
1 1/4 oz. Peychaud’s bitters
Tools: 1-liter bottle
Glass: rocks
Garnish: lemon peel
To make a batch, combine all the ingredients in a 1-liter bottle. Shake and store in the freezer for at least several hours. Serve in a chilled rocks glass and garnish with a lemon peel.
Chris Hannah, Jewel of the South, New Orleans
Sazerac Grind
2 oz. rye whiskey (Tseng uses Rittenhouse or Old Overholt)
1/2 oz. coffee-infused simple syrup or coffee liqueur
3 dashes Peychaud’s bitters
absinthe rinse
Tools: mixing glass, strainer
Glass: rocks
Garnish: express lemon peel over glass and discard; chocolate bitters (optional)
To make the drink, in a mixing glass filled with ice, combine all the ingredients except the absinthe. Stir and strain into a chilled, absinthe-rinsed rocks glass. Express a lemon peel over the glass and discard, then add an optional dash or two of chocolate bitters, such as Bittermens Xocolatl Mole or Fee Brothers Aztec Chocolate Bitters, for extra oomph.
Chantal Tseng, Washington, D.C.
Bananarac
1 oz. Cognac (David uses Pierre Ferrand 1840)
1 oz. Old Overholt rye whiskey
1/2 oz. banana liqueur (David uses Giffard)
1/2 tsp. of rich demerara syrup (2:1)
1 dash The Bitter Truth Jerry Thomas Bitters
Tools: mixing glass, strainer
Glass: rocks
Garnish: Twist lemon peel over the drink and discard
To make the cocktail, in a mixing glass, add all the ingredients. Add ice and stir, then strain into a chilled, absinthe-rinsed rocks glass. Twist a lemon peel over the drink and discard.
Natasha David, You and Me Cocktails, New York City
The post Three Ways: Sazerac appeared first on Imbibe Magazine.