Sazerac

The origin of the Sazerac cocktail was traditionally attributed to Stanley Clisby Arthur's 1937 account, but research by David Wondrich suggests it began as a bottled whiskey cocktail sold by the Sazerac company. Despite changes in ingredients over time, including the shift from cognac to rye whiskey, the cocktail's distinct flavor remains tied to Peychaud's bitters, created by Antoine Amedee Peychaud in New Orleans.

SAZERAC

2 oz. (60mL) Cognac
4 dashes Peychaud’s Bitters
½ oz. (15mL) simple syrup

ICE SPEC – Neat
GLASS – Absinthe rinsed Old Fashioned glass
METHOD – Stir all ingredients with ice and strain
GARNISH – Channeled lemon twist