Happy (snowy Northeast) Friday everyone. Following up on my absinthe experiment last week, I wanted to find a better use for my supply. Enter the classic Sazerac. Once I realized I had everything except the Peychaud’s bitters, I decided to procure them for this week and finally make one of these at home. Having had these at bars, I’ve always enjoyed them, and now I’m very much looking forward to making them at home. Especially as a reward for snowblowing 6-8″ of snow that we’re expected to get.

In the library of bar books, I think I have 4 or 5 different Sazerac recipes, but they really are all variations on a theme. The only real difference is the type of sweetener, and the addition/omission of Angostura bitters. One book calls for simple syrup, while the others call for cubes; either regular sugar or demerara sugar cubes. Jim Meehan of PDT and the Bartender’s Manual calls for a dash or two of Angostura bitters while every other recipe I’ve seen uses Peychaud’s only. I’m curious about the other flavors and will eventually make them. I ended up settling on the Sazerac from the Waldorf Astoria Bar Book:

1 Sugar cube

3 dashes Peychaud’s bitters

2 oz. Wild Turkey 101 rye whiskey, or Pikesville 110 proof rye wishkey (I used Sazerac rye whiskey)

.25 oz. Emile Pernot Vieux Pontarlier Absinthe (or Herbisaint liqueur)

Add ice and a splash of cold water to an Old Fashioned glass to chill. Add sugar cube and bitters to mixing glass and muddle until integrated (about 5 seconds). Add the whiskey and briefly stir to combine. Add ice and stir for about 20 seconds. Discard ice from prepared Old Fashioned glass. Add absinthe and roll glass to coat, then discard. Strain contents of mixing glass into prepared Old Fashioned glass. Snap lemon peel to release oils, then discard.

Surprisingly light aroma. I get mostly absinthe, but with notes from the rye in there as well. I think I get some fruit (specifically cherry) from the Peychaud’s bitters. This is the first time I’ve used them so I think I’m picking them up on the drink’s nose. I’m actually quite surprised at how subtle the drink’s scent is. Considering what’s at work in this very simple drink, I certainly expected more. I would definitely get more lemon notes if I left the garnish in. I usually do, but in keeping with the recipe, I omitted this time.

The sip is very smooth, complex, and best of all cold. This is a cocktail that definitely benefits from chilling the glass. Initially, I get spicy and whiskey flavors at the top of the sip. After a few seconds, the muted anise and fennel flavors start creeping into the whiskey flavor to add a little depth of flavor that works quite well. The finish gets a little sweet, which I think is a very nice touch. I’m partially attributing that to the muddled sugar cube, but also the Peychaud’s bitters as well. This drink is extremely simple so their flavors are able to come and shine through ever so slightly at the end. It’s a nice mix of sweet, spicy and whiskey that make it obvious why this is a classic that will never be relegated to the forgotten drinks of the past.

The Waldorf book calls out the Sazerac as a drink to know by heart, and show off your bartending skills and I agree. I liken it to a really well made steak dinner. Once you have some practice, it’s really easy to make, and you can show off your skills to others. I certainly plan on showing this one off to the select few we hang out with (THANKS OMICRON!) and I look forward to when I can show it off to more than that.

Stay safe and be well.