Recipe by Tarquin Melnyk
As the official cocktail of New Orleans, the Sazerac has a lot to live up to. It is the Louisiana version of an old-fashioned which features rye and the New Orleans created Peychaud’s bitters. For Mardi Gras, there’s nothing better than this classic from the 1800s.
2 oz Sazerac or Alberta Premium Rye
½ oz simple syrup (1:1 sugar/water)
3 generous dashes New Orleans created Peychauds Bitters (Available at Vine Arts)
- Place ingredients into stirring vessel (preferably an old fashioned glass). Add ice and stir until well chilled.
- Strain into second, chilled glass that has been rinsed with Herbsaint/Absinthe (Creole for ‘Sacred Herb' — their name for the wormwood plant).
- Express oil from lemon peel over top and garnish with the lemon peel twist.