Real Sazerac recipe
Antoine Peychaud (a pharmicist) had invented his own bitters for the cure of ailments and one day someone decided to make it a bit less medicinal.
It's critical for the true New Orleans Original to have the Peychauds, Sazerac, and Herbsaint all of which were born in and are made near New Orleans.
Also be sure to visit New Orleans, it's an amazing place to go at least once in your lifetime, and an incredible place to live.
1 tsp water
3 dashes Peychaud® bitters
2 oz Sazerac® rye bourbon whiskey or brandy
1 lemon twist
Herbsaint® liqueur (or other Absinthe substitute)
Dump the ice from the first glass and pour enough of the Herbsaint to coat the inside of the glass (a wash). Swirl it around, then dump the rest. Add new ice and the contents of the second glass. Finally twist a lemon peel over it, but don't add it to the drink.
For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.
also see...
bourbon whiskey-based short-drink recipes
Cocktails
Shots
Punches
Liqueurs
Non-Alcoholic
Beer & Ale
Coffee & Tea
Glossary
Bartender guide
Shaking/stirring
Terminology
Measurements
Glassware
Drinking games
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