A perfect warm-weather drink, the Sazerac cocktail was invented and made famous by the Roosevelt Hotel in New Orleans, reborn by Waldorf=Astoria after Hurricane Katrina.
Prep Time: 5 hours
Total Time: 5 hours
Ingredients:
- 1 cube sugar
- 1 ½ oz rye whiskey
- ¼ oz Herbsaint
- 3 dashes Peychaud's bitters
- Lemon peel, for garnish
Preparation:
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the rye whiskey to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
