The term ‘cocktail’ was originally defined as any spirit with sugar, water, and bitters. At the time, only two drinks fit that description: our standby the Old Fashioned and the Sazerac. The Sazerac is the official cocktail of New Orleans, and its origin is deeply rooted in the city‘s cultural heritage.
While the ingredients may seem strange – including absinthe and Peychaud’s Bitters, which are uncommon in drinks these days –the finished drink is anything but. It’s smooth and spicy and perfect for any occasion being welcomed with a stiff drink.
You’ll need two rocks glasses; begin by chilling one. In the other place a sugar cube in the bottom and saturate with a few dashes of Peychaud’s bitters. Add an ounce of water, and muddle until the sugar is dissolved. Add two ounces of rye whiskey.
Grab your chilled rocks glass and line it with absinthe. All recipes I’ve read say to discard the loose absinthe after lining the glass, at Primer that means drinking it.
Pour the contents of the other rocks glass into this one, and twist a piece of lemon peel over your glass to squeeze out the oils into your drink.
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