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
Smoked Vanilla Ice Cream
With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat
Drinks
An English-Style Pimm’s Cup Made for Sipping
A take on the refreshing cocktail that’s ideal for hot summer nights (or days)
Food & Drink
The Only Tomato Pie Recipe You’ll Ever Need
A Birmingham, Alabama, chef makes a deep-dish take on the summertime classic
Trending Stories:
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
Arts & Culture
Party Like a Vanderbilt
A new exhibition at the Biltmore in Asheville shows Southern hospitality at its finest
Food & Drink