The Sazerac is a classic cocktail that was created by bartender Leon Lamothe in New Orleans, Louisiana in the early 1800s. It was made to use with Peychaud’s Creole bitters, a gentian-infused cordial that was invented by an apothecary in the French Quarter named Antoine Amedée Peychaud. He originally sold his bitters as a medicinal tonic, but they became a popular ingredient in alcoholic drinks by the mid-1800s. This recipe, traditionally made with Sazerac rye, sugar, Peychaud’s Creole Bitters, absinthe, and citrus, is now the most famous, so much that it eventually became the official drink of New Orleans.
Rinse the inside of a lowball glass with absinthe.
Add rye, bitters, and simple syrup to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into absinthe-rinsed lowball glass.
Garnish with lemon twist.