Our May/June issue
officially hit newsstands this week, and today’s Drink of the Week—the Sazerac—pays
homage to a favorite drinking destination we revisit in this issue, New
Orleans. This enduring classic also happens to epitomize the spirit of our May/June
cover story on simple four-ingredient cocktails (it’s also the beautiful
cocktail on the cover). Named the official cocktail of Louisiana by the
legislature in 2008, the Sazerac combines rye whiskey with Nola-born bitters, absinthe
(or Herbsaint) and simple syrup for an assertive sipper that sums up the Big
Easy in just one sip—it’s a little spicy and a little sweet with a distinctive flavor
all its own.
For more on New Orleans’
cocktail scene, click here.
Sazerac
2 oz. rye whiskey
1/2 oz. simple syrup (1:1)
2 dashes Peychaud’s bitters
Absinthe or Herbsaint
Ice cubes
Tools: mixing glass,
barspoon, strainer
Glass: cocktail or rocks
Garnish: lemon twist
Rinse a chilled glass with
absinthe or Herbsaint and set aside. Stir remaining ingredients in a mixing
with ice cubes, strain into the glass and garnish.
