The Sazerac is one of America’s earliest cocktails and is native to New Orleans. Peychaud’s bitters is a key ingredient. It is a sweeter style bitters with a floral aroma. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.
60mL Rye Whiskey / Cognac
3 Dashes of Peychaud’s Bitters
2 Dashes of Angostura Bitters
Rinse your double old fashioned glass with absinthe then fill with crushed ice