Sazerac

Sazerac

Chris McMillian, Library Lounge—Ritz-Carlton, New Orleans

Makes 2 cocktails

New Orleans' definitive drink—rye stirred over a Herbsaint-rinsed glass with Peychaud's, lemon oil on top. Served with no ice.

Ingredients

• 4 oz rye whiskey (Bulleit 95)
• ½ oz simple syrup
• 6 dashes Peychaud's bitters
• Herbsaint, to rinse

Method

1. Chill an old fashioned glass with ice and water while you build the drink.
2. Stir the rye, simple syrup, and Peychaud's with ice until well-chilled.
3. Empty the chilled glass, rinse it with a little Herbsaint, and discard the excess.
4. Strain into the rinsed glass, no ice (traditional). Express a lemon peel over the top, rub the rim, and drop it in.

Note. Chris McMillian uses a sugar cube saturated with Peychaud’s and a little water in place of simple, so you can adjust sweetness without changing dilution.