Sazerac

Sazerac

Bartenders at the Fairmont Hotel's Sazerac Bar in New Orleans make the house specialty according to this formula. See the recipe for Sazerac »Ben Fink

Bartenders at the Fairmont Hotel's Sazerac Bar in New Orleans make the house specialty according to this formula; if you can't find Herbsaint, you may substitute pastis.

Sazerac
Bartenders at the Fairmont Hotel's Sazerac Bar in New Orleans make the house specialty according to this formula.
Yield: makes 2 cocktails

Ingredients

  • 14 cup sugar
  • 6 tbsp. Sazerac rye whiskey
  • 6 dashes Peychaud's bitters
  • 4 dashes Angostura bitters
  • 2 tsp. Herbsaint
  • 2 thin strips lemon zest

Instructions

  1. Chill 2 rocks glasses or old-fashioned glasses in the freezer. Meanwhile, make a simple syrup by putting sugar and 14 cup water into a small saucepan. Cover and boil over high heat, gently swirling pan over heat occasionally, until sugar dissolves, about 2 minutes. Transfer simple syrup to a small bowl and set aside to let cool completely.
  2. Fill a cocktail shaker with ice cubes. Add rye, Peychaud's and Angostura bitters, and 2 tbsp. of the simple syrup (save remaining syrup for another use) and shake well.
  3. Swirl 1 tsp. of the Herbsaint in each glass, coating insides with a thin film, and discard excess. Strain sazerac into glasses and garnish each with a strip of lemon zest.