- 1 tbsp sugar
- ¼ oz water
- 6 dashes Peychaud's bitters or absinthe
- 2 oz rye whiskey (Sazerac 6 year)
- ¼-½ oz Herbsaint (a New Orleans anise liqueur)
- strip of lemon peel
About Sazerac Cocktail
Your typical old-fashioned glass never saw a Sazerac coming. The name certainly got our attention. This is one s-m-o-o-t-h cocktail. High-octane ingredients for sure but the aroma and velvety taste will soothe your very soul. Good stuff.
About Evan Harrison
Evan Harrison of The Independent is making a name for himself in the art of mixology. He got into tending bar by hanging out at the old B Side Lounge in Cambridge, MA. After picking up some tricks of the trade there, Evan took his enthusiasm for old-school mixology to The Independent in Somerville where you'll can find him mixing up classic cocktails with a new twist.
Recipe
Ingredients
How-to
- Add 1 tbsp of sugar, 6 dashes of Peychaud's bitters and ¼ oz of water to a cocktail shaker. Stir until sugar dissolves
- Add 2 oz rye whiskey (Sazerac 6 year) and ice and stir for 15 seconds
- Pour Herbsaint into a chilled old-fashioned glass, swirl it around, then pour out excess
- Strain the whiskey mixture into the glass and add a few drops of lemon. Wipe the rim with lemon peel
- Serve with a garnish of lemon peel
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