Restaurants›The Little Jewel of New Orleans›Original Sazerac Recipe

Original Sazerac Recipe

Inspired by The Little Jewel of New Orleans

Time7m

Serves1

Cognac. Herbsaint Absinthe. Peychaud's Bitters. Sugar Cube. Lemon Peel.

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Ingredients

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Cocktail

2 oz Cognac (or good-quality brandy)1 tsp Herbsaint (or other anise-flavored substitute for absinthe)3 dashes Peychaud's bitters1 count Sugar cube (or 1/2 tsp superfine sugar)1 count Lemon peel (large)1 to taste Ice (large cube or enough for stirring)

Optional rinse and garnish variations

1 tsp Absinthe (if not using Herbsaint) for glass rinse1/2 tsp Simple syrup (if you prefer syrup to a sugar cube)

Method

Prepare glass

Chill and rinse

Chill an old-fashioned glass (or rocks glass) by filling with ice and a little water, then discard ice/water. Pour 1 tsp Herbsaint (or absinthe) into the chilled glass, swirl to coat the interior thoroughly, then discard any excess (you can pour it out or invert and tap). Set the rinsed glass aside.

Make the cocktail

Muddle sugar and bitters

Place the sugar cube in a mixing glass or small rocks glass. Saturate the sugar cube with 3 dashes of Peychaud's bitters. Add a few drops of water (or 1/2 tsp simple syrup if using) and muddle until the sugar is mostly dissolved into a paste.

Add spirits and ice

Add 2 oz cognac to the mixing glass with the sugar paste. Add ice (enough to fill the mixing glass) and stir gently for about 20–30 seconds until well chilled and slightly diluted.

Strain and serve

Double-strain or use a julep strainer to pour the chilled cognac mixture into the prepared Herbsaint-rinsed glass. The drink is traditionally served neat (no ice), but you may serve over a large ice cube if preferred.

Finish and garnish

Express the oils of the lemon peel over the surface of the drink by holding the peel skin-side down over the glass and giving it a firm squeeze to release the zest oils. Rim the glass with the peel if desired, then drop the peel into the drink as a garnish.