Our Family Recipes

The Sazerac is a bold, complex classic cocktail from New Orleans that highlights the deep spice of rye whiskey, the sweetness of Peychaud’s bitters, and a fragrant rinse of absinthe. In the French Quarter, the rye whiskey is substituted with cognac.

• 2 oz cognac or rye whiskey
• 1/2 oz simple syrup
• 4 dashes Peychaud’s bitters
• 1/4 oz Absinthe or Herbsaint (for rinse)
• lemon peel

1. Chill a lowball glass.
2. In a mixing glass, add the simple syrup, bitters, and cognac or rye whiskey.
3. Fill the mixing glass with ice and stir for 20-30 seconds until well-chilled and diluted.
4. Pour or spray absinthe into chilled lowball glass, swirl it around to completely coat the interior, and dump out the excess liquid.
5. Strain from the mixing glass into the lowball glass.
6. Twist a lemon peel over the surface to express the oils, wipe the rim with it, and discard the peel.