The Sazerac

This John Apodaca from Daddy-O's Martinis. If you haven't had the opportunity to try the Sazerac do so. This is one of Americas oldest cocktails with origins dating back to pre-Civil War New Orleans Louisiana. The original recipe is a combination of Cognac and bitters invented by Antoine Amédée Peycaude in the 1830s and was considered medicinal at the time. Since it's creation there are variations of the drink using ingredients such as cognac, rye whiskey, absinthe, or Herbsaint and Peychaud's bitters. 

I had the opportunity to make one last night at the bartenders cabinet meeting at restaurant / bar 320 Main in Seal Beach using excellent ingredients provided. It was quite simple, I used a medium sized temper glass, placed one sugar cube in, added two dashes of Angostura bitters, four dashes of Peychaud's bitters, muddled those ingredients. Added ice cubes along with two ounces of Sazerac Rye and stirred for almost a minute until very cold. I sprayed the inside of and an Old fashion glass with four to Herbsaint or Absinthe (about 4 - 5 sprays) then strained the mixture into a rocks (Old fashion glass) without ice.  Afterwards zested a lemon peel ( you can also use orange) pinched it and flamed it in order to extract oil from the peel. I then rubbed the outside of the peel around the rim of the glass and placed it in the drink. The taste was so good, I had two.

The Sazerac


1 Sugar Cube
2 oz of Rye Whiskey (Sazerac)
2 - 4 dashes of Peychaud's Bitters
1 - 2 dashes of Angostura Bitters
1 - teaspoon of Absinthe or Herbsaint
1 - lemon or orange peel.