I'm not an authority on the sazerac, so I asked Scott Brody, bar manager at San Francisco's Epic Roasthouse, for some expertise. "We use [executive chef] Jan Birnbaum's recipe," he explained. "Jan is very specific about the way the sazerac is prepared." When it comes to the classic cocktail, Birnbaum, who spent years working under the tutelage of Paul Prudhomme, doesn't believe in any fancy bourbon or martini glassware. "It's a working-class drink," Scott explained, adding that Epic's rough-around-the-edges sazerac is always made with Old Overholt Rye.
This Mardi Gras, make a French Quarter favorite with none of the pretense but plenty of authenticity. Read on for the recipe.
1/8 ounce Herbsaint or Absinthe
3-4 dashes Peychaud's bitters
2 ounces Old Overholt Rye
Lemon twist, for garnish
- Rinse a straight-sided Collins glass with Herbsaint.
- Moisten a sugar cube under running water, then muddle it well in a mixing glass with the Peychaud's bitters.
- Pour in the rye whiskey, and stir to further dissolve the sugar. Add ice and churn everything with a bar spoon.
- Pour into the prepared glass and garnish with lemon twist.
Makes 1 cocktail.
- Cocktails, Drinks
- North American