Drinks with ‘Absinthe, Before Dinner, Cognac, Egg, Lunch, Old Fashioned Glass, Simple Syrup’

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America. Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud’s Bitters.

Ingredients:

• 1/2 ounces (56.7 grams) Sazerac Rye whiskey
• Three dashes Peychaud’s Bitters
• One sugar cube or Simple Syrup
• 1/4 ounce (113.4 grams) Absinthe

Preparation:


One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud’s Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.