Sazerac Sour

The Sazerac is a New Orleans classic—emerging in 19th century as a Cognac drink before evolving into a whiskey cocktail with all the spirit-forward gusto of an Old Fashioned. Miles Macquarrie debuted this cocktail at Kimball House’s opening in Decatur, Georgia in 2013, and still gets requests for it. While the recipe calls for making “Sazerac syrup”—replete with over an ounce of bitters—this advance task bears big rewards. The drink has all the makings of a modern classic.

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INGREDIENTS

  • 1 ½ oz. bottled in bond rye whiskey (Macquarrie suggests Rittenhouse)
  • ½ oz. lemon juice
  • ½ oz. Sazerac syrup (recipe below)
  • ½ oz. Peychaud’s bitters
  • ¼ oz. Herbsaint
  • 4 dashes Angostura bitters
  • Garnish: lemon twist

DIRECTIONS

Add all ingredients with ice to a shaker and shake. Strain into a chilled rocks glass. Garnish with a large twist of lemon peel.

How to Make Sazerac Syrup

  • ½ cup honey
  • ¼ cup water
  • ¼ cup sugar
  • ½ cup rye whiskey
  • 1 oz. Peychaud’s bitters
  • ½ oz. Angostura bitters
  • 4 one-inch pieces lemon peel

Place all ingredients in a small saucepan over high heat and bring to a boil. Decrease to low and simmer 5 minutes. Remove lemon peel and refrigerate syrup in a mason jar or other airtight container for up to one month. (Yield: approx. 2 cups)

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