+
0 (0)

Category: Drinks

Sazerac

Sazerac
Robert Lachman / Los Angeles Times

The cocktail is "essentially an American contraption," writes David Wondrich in "Imbibe!," his new history/celebration of 19th century mixology: "How could it be anything but? It's quick, direct and vigorous. It's flashy and a little bit vulgar. It induces an ... Read more

Total time: 5 minutes | Serves 1
Note: Adapted from "Imbibe!" by David Wondrich. The author recommends the Sazerac company's 6-year-old rye whiskey or the Rittenhouse Bonded Rye. The drink should be served in a Manhattan-style cocktail glass.
  • 1/2 cube sugar (1/2 teaspoon)
  • 2 ounces rye whiskey
  • 2 dashes Peychaud's bitters
  • Lemon peel twist
  • Dash (several drops) absinthe

Step 1Fill the cocktail glass with ice and allow to chill. In a cocktail shaker, muddle together the sugar with one-half teaspoon water. Add a few ice cubes to the shaker, along with the whiskey, bitters and lemon twist, and stir the mixture until it is cold.

Step 2Discard the ice in the cocktail glass and add a dash of absinthe to the glass. Swirl the glass to allow the absinthe to coat the interior. Strain the cocktail into the glass and serve with a glass of ice water on the side.

Each serving
147 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Very bloody mary
Negroni orange popsicles
Eveleigh’s summer sangria
White sangria