Most modern barkeeps worth their shakers consider this aromatic cocktail the classic of classics—a straightforward whiskey drink flavored with a hint of bitters, a little sugar, and a whiff of absinthe. Though it’s usually made with rye, Kirk Estopinal of Cure gives a nod to the Sazerac’s historical predecessor with a smooth brandy-based variation that features Pierre Ferrand 1840 cognac, a vintage blended to mimic the flavors of early nineteenth-century New Orleans.
Drinks
Classic Cocktail: The Sazerac
A straightforward whiskey drink flavored with a hint of bitters, a little sugar, and a whiff of absinthe
photo: Cedric Angeles
Ingredients
-
2 oz. Pierre Ferrand 1840 cognac
1/4 oz. demerara sugar syrup (2:1 sugar / water ratio)
2 dashes Peychaud's bitters
2 dashes absinthe or other anise-flavored spirit (Herbsaint or Pernod)
Twist of lemon
Preparation
In a glass or Boston shaker, combine cognac, sugar syrup, and bitters over ice and stir for roughly 30 seconds with a long-handled bar spoon.
In a pre-chilled rocks glass, pour in the absinthe and swirl to coat the interior, pouring out any excess.
Strain the cocktail into the glass, squeeze the lemon twist over the drink, rub the peel side onto the rim, then discard the twist or plop it in the glass.
Cocktail recipe from Kirk Estopinal of Cure in New Orleans, Louisiana
Related Stories:
Recipe
Texas-Style Green Chile Chorizo Queso
Feed the masses with this tried and true party grub
Recipe
Perk Up a Classic: Pimento Cheese with Candied Jalapeños
A Texas home cook brightens a beloved Southern dish
Recipe
Boiled Peanuts with a Japanese and Mexican Kick
For one Top Chef, perfecting his spicy take on a Southern favorite became an obsession
Trending Stories:
Music
Head On Over to “Reba’s Place”
Country superstar Reba McEntire is set to open an intimate music venue in her Oklahoma hometown
The Wild South
The Holy Grails of Southern Shells
Scouring a beach for seashells? Keep an eye out for these three prized—and gorgeous—finds
Food & Drink
The Art of the Tampa Cuban
A Tampa native dishes on the city’s most famous sandwich—and what it takes to make it