Note: I have been drinking the same cocktail since college. The humble gin and tonic has served my 20s well. It’s simple, frill-less and ubiquitous. However, I’m broadening my horizons and finding a new (for lack of a less cringe-inducing, pretentious-sounding term) signature cocktail. Here is the journey, one drink at a time. Now up:
The Sazerac:
This classic from pre-civil War New Orleans and is (debate-ably) the country’s oldest cocktail. It’s getting a tryout because of it’s awesome birthplace, history and bad-ass alcohol content.
After spotting the main ingredient a rye whiskey (shockingly, called Sazerac) on a recent trip to Brookyln, I decided that I had to try this at home.
Collecting the ingredients took some thought. I picked up a bottle of Peychauds Bitters from that same NY liquor store, but absinthe had to come from Virginia (it’s not yet legal everywhere) and my husband made up a batch of simple syrup.
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The Ingredients:
- 2 ounces Rye whiskey
- Three dashes Peychaud’s Bitters
- One sugar cube or 1 tsp simple syrup
- A splash of absinthe