06/23/2026
Its Sazerac Cocktail Day!
"If cocktails had a royal court, the Sazerac would be its dignified monarch—equal parts history, elegance, and swagger. Its roots are deeper than a jazz bassline and its recipe demands respect.
The Sazerac isn’t just a cocktail; it’s a cultural artifact. It all started in New Orleans during the mid-19th century when Antoine Peychaud, a Creole apothecary, concocted a medicinal tonic made with his proprietary bitters. Peychaud’s bitters quickly gained popularity and became a defining ingredient in what was eventually recognized as the famous drink.
A Sazerac may look like a simple recipe, but its preparation is a precise ritual—a performance of deliberate steps that demand your full attention."
Ingredients:
2 oz rye whiskey (or cognac for a historical twist)
1 sugar cube
2 dashes of Peychaud’s Bitters
Absinthe or absinthe substitute (for rinsing the glass)
Lemon peel (for garnish)
Instructions:
Chill the Glass: Place an old-fashioned glass in the freezer or fill it with ice and set aside.
Build the Foundation: In a mixing glass, muddle the sugar cube with Peychaud’s Bitters until the sugar is dissolved. Add rye whiskey and a few ice cubes, then stir until chilled.
Prepare the Vessel: Discard the ice from the chilled old-fashioned glass. Add a splash of absinthe and swirl to coat the inside of the glass, then discard the excess.
Assemble the Cocktail: Strain the whiskey mixture into the prepared glass. No ice—this cocktail is meant to be served neat.
Garnish with Grace: Express the oils from a lemon peel over the drink, then drop the peel into the glass or discard it, depending on your aesthetic preference.
