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
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