Sazerac (Original And Thomas Handy Evolution)
A New Orleans classic, the original Sazerac emerged from a bar called the Sazerac House, using an imported cognac called Sazerac de Forge et Fils, and bitters from a local pharmacist, Antoine Peychaud. Years later, when phylloxera destroyed many of the vineyards in Europe, Cognac became scarce. So one Thomas Handy, who had inherited the Sazerac House, started making the drink with local rye instead. The second recipe is now the more familiar version of the drink.
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Recipe adapted from Greg Best, Holeman & Finch Public House, Atlanta
Sazerac (Original and Thomas Handy Evolution)
Make this Sazerac (Original and Thomas Handy Evolution) cocktail from Greg Best at Holeman & Finch Public House in Atlanta.
servings
1
cocktail
Ingredients
- For the original
- Crushed ice
- 2 ounce Cognac
- 1 cube granulated sugar
- 2 to 4 dashes Peychaud’s bitters
- Ice cubes
- 1 dash absinthe
- Lemon twist
- For the Thomas Handy
- Crushed ice
- 1 barspoon Herbsaint
- 2 ounces rye whiskey
- 1 cube sugar
- 4 to 6 dashes Peychaud’s bitters
- Ice cubes
- Lemon twist
Directions
- For the original 1. Fill a rocks glass with crushed ice. In a mixing glass, combine the Cognac, sugar, 1 barspoon water and bitters; stir until the sugar is dissolved. Add ice cubes and stir until chilled. Discard the crushed ice from the rocks glass and add standard ice cubes. Strain the contents of the mixing glass into the chilled rocks glass. Top with the absinthe, garnish with the lemon twist and serve. For the Thomas Handy 1. Fill a rocks glass with crushed ice. Add the Herbsaint and roll the glass to coat.
- In a mixing glass, combine the rye, sugar, 1 barspoon water and bitters. Fill the glass with ice cubes and stir until chilled. Discard the crushed ice and Herbsaint from the rocks glass. Strain the contents of the mixing glass into the chilled rocks glass, garnish with the lemon twist and serve.