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Stirring and sloshing, rinsing and wiping, pouring and garnishing, with a fry cook's retention and an acrobat's timing, he virtually dances through his shift, skating, as it were, on the chunky ice he scoops with furious delicacy into each glass.

Recipes

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Sazerac

Ingredients

Glass: 10oz rocks
Method: In/out
10ml Absinthe
50ml rye whisky (or cognac)
Dash of Peychaud’s bitters
5ml sugar syrup

Method

Fill a rocks glass with Absinthe and chilled water, swirl around the glass coating the inside, then discard. Add the whisky, bitters and sugar to a mixing glass, stir, and strain into chilled rocks glass. No ice.

Garnish

a lemon or orange twist.

Other Information

It is widely believed that the Sazerac was first invented in the mid 1850's by Antoine Amédée Peychaud (inventor of Peychaud’s bitters) and Sewell Taylor at his coffee house in New Orleans. Most probably named after the popular brand of cognac, Sazerac-du-Forge et fils. A dash of Absinthe was also added by Leon Lamothe, which adapted this drink to what we know now. This cocktail made its film debut in the James Bond film, Live and Let Die.

Try substituting Absinthe for Chartreuse, Benedictine, Jägermeister or another herbal liqueur.

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