There are many legends surrounding the origin story of the Sazerac. What they all have in common is that name was derived from the French brandy that was used as its base, Sazerac-de-Forge et fils and that it was created in New Orleans. It also contains Peychaud bitters that were invented by a Creole apothecary, Antoine Peychaud in the early 1830's. At some point, the brandy was replaced by American Rye Whiskey. I noticed a lot of recipes called for Sazerac Rye. I used Rittenhouse, as it's what I had on hand. In a pinch, you could even use bourbon. Either way, this simple yet potent cocktail, is a New Orleans mainstay that's dangerously delicious.
His Ingredients - Sazerac
1 1/2 oz Rye Whiskey (Rittenhouse)
1/4 oz Herbsaint
1 sugar cube
3 Peychaud bitters
Lemon twist
Fill an Old-Fashioned glass with ice. In another glass, place the sugar cube and bitters and muddle. Add the rye. Empty the glass with ice and pour in the Herbsaint, swirling to coat inside the glass, then discard. Pour the rye mixture into the prepared glass and garnish with lemon twist.
Her Ingredients - Creole Sazerac (Death & Co)
1 1/2 oz Rum (Appleton Estate)
1/2 oz Pierre Ferrand 1840 Cognac
1/4 oz Herbsaint
1 sugar cube
3 Peychaud bitters
Lemon twist
Fill an Old-Fashioned glass with ice. In another glass, place the sugar cube and bitters and muddle. Add the rum and cognac. Empty the glass with ice and pour in the Herbsaint, swirling to coat inside the glass, then discard. Pour the rum mixture into the prepared glass and garnish with lemon twist.
Happy drinking!