In 1838, New Orleans apothecary owner Antoine Peychaud made brandy toddies made with bitters from a secret family recipe. By 1850, the drink, called the Sazerac, was highly popular. In 2000, the official recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.
- 1 cube sugar
- 1½ ounces (45ml) Sazerac rye
- ¼ ounce Herbsaint liqueur
- 3 dashes Peychaud’s Bitters
- Lemon peel, for garnish
Pack an old-fashioned glass with ice. In a second glass, muddle sugar and bitters, and add rye. Empty ice from first glass, and coat glass with Herbsaint, pouring out excess. Pour contents of second glass into first glass. Garnish with lemon peel.
New Orleans