Drinks
The Sazerac
A New Orleans classic
photo: Dylan + Jeni
Ingredients
-
1 oz. cognac
1 oz. rye whiskey
¾ oz. demerara syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
1 spray Herbsaint
Lemon peel
Preparation
Mix cognac, rye, demerara syrup (1:1 demerara sugar and water by weight), Peychaud’s, and Angostura in a mixing glass or pint glass. Add a large handful of fresh ice, and stir for 30 seconds. Rinse or spray a chilled glass with Herbsaint to coat the glass, and then discard the excess. Strain the cocktail into the chilled glass. Cut a large swath of lemon peel, express over the cocktail, and serve on the rim of the glass.
Cocktail recipe from Filament in Dallas, Texas
Related Stories:
Food & Drink
Darius King’s Pecan Chewy Bars
The Garden & Gun Club sous chef offers a sweet, gooey dessert reminiscent of his Charleston roots
Food & Drink
Pickled Mustard Greens
A Memphis-born chef shares a bright and spicy way to preserve a green staple of summer
Food & Drink
Triple Chocolate Mousse Cake
A decadent dessert with a secret ingredient—one every Southerner is sure to have on hand
Trending Stories:
G&G PRESENTS:
30 Southern Heroes
From conservationists to cultural champions to preservationists to storytellers, these groundbreakers are making the South a better place
Food & Drink
The Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback
