This recipe comes to you from Cynthia Nobles, author of The Delta Queen Cookbook, in honor of our Made in Louisiana sale. Until July 4th, shop books by Louisiana authors or about Louisiana and receive 35% off and free shipping, using the offer code 04LALOVE. And stay tuned every day this week for more authentic Louisiana recipes!
Makes 1 drink. Recipe is by Cynthia Nobles.
The basic recipe for the Sazerac was created in the 1830s by Antoine Amedie Peychaud, a New Orleans apothecary who immigrated from the West Indies and created his own brand of bitters. The drink was originally made with a cognac named Sazerac de Forge et Fils. On June 23, 2008, the Louisiana Legislature designated the Sazerac as the official cocktail of the City of New Orleans.
2 oz. (4 tbls.) rye whiskey
1 tsp. simple syrup
3 dashes Peychaud’s Bitters
Big splash Herbsaint
- Fill a rocks glass with ice and set aside.
- In a separate glass, mix whiskey, simple syrup, and bitters. Add a couple of ice cubes.
- Discard ice in chilled rocks glass. Add Herbsaint and swirl around until glass is thoroughly coated. Pour out excess.
- Strain whiskey mixture into the chilled and coated glass and garnish with the lemon twist.