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:
Anatomy of a Classic
Lime-steeped shrimp come together with cucumbers, onions, and a drizzle of jalapeño vinegar sauce
What's in Season
The South’s favorite summer fruit tastes just as sweet in your glass
Trending Stories:
Land & Conservation
The future of conservation in the South just got a little bit brighter—and not just for salamanders
Land & Conservation
The mounds may look insignificant, but they’re the craftsmanship of local crustaceans called lawn lobsters
Arts & Culture
The drawls are receiving a lot of flak across the internet, but a North Carolina linguist argues they’re actually pretty accurate