No matter what it is, you have to start at the beginning. You have to crawl before you walk and walk before you run. You have to — before you — . And you have to — before you —. The cocktail and culinary world is no different. Why? Because the classics are the classics for a reason. And there is nothing more classic, when speaking about cocktails, than the Sazerac.
The Sazerac is considered America’s first cocktail. It is the crawl to our run in the beverage world, and interestingly enough, in the 1800’s was actually considered a breakfast cocktail. I found that amusing. Read: really amusing. Nowadays you have one too many cups of coffee before 10am and you’ll garner a few stares but in the 1800’s they were throwing back absinthe like it was going out of style, and pre-work too.
I think it’s safe to say that if we did that, we’d all get fired. At least I would.
While I won’t be consuming a Sazerac for breakfast anytime soon, one here and there might just be what the doctor ordered and I’ve put a minor spin on it. One that i’m sure you won’t mind; Instead of swirling the glass with the absinthe and throwing the excess away, the absinthe is left in the glass for a tastier, albeit, more potent cocktail to jumpstart your next gathering (or any reason you should choose; We’re judgement free here at D+N).
- 1 Sugar Cube
- 2½ oz. rye whiskey
- 2 dashes Peychaud's bitters
- 1 dash Angostura Bitters
- lemon peel
- In a mixing glass, muddle a sugar cube with a few drops of water.
- Add 4-5 ice cubes and the rye whisky (re: the good stuff!) and both bitters
- Stir well with a bar spoon until chilled and strain into a rocks glass in which you have rolled around a few drops of absinthe (no substitutes please!) until its insides are coated nicely (pour the excess off).
- Garnish with a squeezed lemon peel