Ingredients for Sazerac The Big Easy's First Cocktail
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How to Make Sazerac The Big Easy's First Cocktail
- **Make the Simple Syrup:** In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Cook over medium-high heat for 5 minutes, stirring constantly until the sugar dissolves completely.
- **Cool the Syrup:** Remove from heat and let the simple syrup cool completely.
- **Chill Your Glass:** Fill a 3 1/2-ounce chilled cocktail glass with ice cubes. Set aside.
- **Combine Ingredients:** In a cocktail shaker, combine 2 ounces of rye whiskey (or cognac), 2 dashes Peychaud's bitters, 1 ounce of simple syrup (from step 2), and a few ice cubes.
- **Stir to Chill:** Stir well for about 20-30 seconds until the shaker is thoroughly chilled.
- **Discard Ice:** Discard the ice cubes from the chilled cocktail glass.
- **Rinse with Absinthe:** Add 1/2 ounce of absinthe (or Herbsaint) to the chilled glass. Swirl gently to coat the inside, then discard the excess absinthe.
- **Lemon Twist:** Rub a lemon peel around the rim of the glass to release the oils, then discard the peel.
- **Strain and Serve:** Strain the whiskey mixture from the cocktail shaker into the prepared glass.
- **Enjoy Immediately:** Serve your Sazerac immediately and savor the delicious history!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
799g
Fat
0g
Carbs
66g
