Today is Fat Tuesday, better known down south as Mardi Gras! And no trip to New Orleans is complete without America's oldest cocktail: the Sazerac!
At its heart the Sazerac is an Old Fashioned with a twist. Old Fashioneds are named that as they are the "old fashioned" way of drinking liquor: with just the spirit, sugar, and bitters.
Coming as it did from the French Quarter, the Sazerac adds a uniquely French twist with absinthe, a liqueur made from anise and wormwood. Despite its portrayal in popular media, absinthe does not make one hallucinate or see green fairies, though its strong flavor and green tint are an acquired taste.
The other key ingredient that sets the Sazerac apart is Peychaud's bitters, a vividly red bitters with more of an orange and anise flavor.
Though the Sazerac was originally made with cognac, the modern version calls for rye whiskey. I chose my personal favorite rye from 10th Mountain distillery, and an absinthe Redux from the sadly no longer in business Golden Moon distillery.
A chilled rocks glass is "rinsed" with absinthe by pouring a small shot into the glass and swirling it around to coat the inside. Any remaining absinthe should be poured out, but don't waste it! I've heard that traditionally the bartender should drink the remaining absinthe before serving the Sazerac, though I'm sure that the health department would frown on that.
Absinthe rinse
1 sugar cube (I prefer demerara or rough-cut brown sugar cubes)
3 dashes Peychaud's bitters
2oz rye whiskey
Twist of lemon garnish
In a mixing glass, soak the sugar cube with the bitters and muddle, then add the whiskey and stir. Strain over a large ice cube and garnish with a twist of lemon peel!
