SAZERAC
The Sazerac is perhaps the best-known of the classic cocktails associated with New Orleans. Most recipes will call for rye whiskey but I recently came across a recipe that suggested the original Sazeracs likely used brandy. Given the French influence of the city, this naturally makes perfect sense! So, the recipe here is a homage to the original and combines the best of both worlds: whiskey and cognac. Enjoy!
Recipe
Tsp Herbsaint or absinth
Tsp or cube of sugar
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 1/4 oz Rye
1 1/4 oz Cognac
Lemon peel garnish
Rinse glass with Herbsaint or absinth. Add sugar with bitters and a tsp of water and stir to combine. Add rye and cognac and stir. Add large ice cube and stir again to chill. Garnish with lemon peel.