IBA official cocktail | |
---|---|
Type | Cocktail |
Base spirit | |
Served | Straight up: chilled, without ice |
Standard garnish | lemon zest |
Standard drinkware | Old fashioned glass |
IBA specified ingredients† |
|
Preparation | Rinse a chilled old-fashioned glass with absinthe or anisette, and add crushed ice. Stir the other ingredients, with ice in a different glass. Discard ice and excess absinthe from the first glass, and strain the mixture into that glass. |
Commonly served | After dinner |
† Sazerac recipe at International Bartenders Association |
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient.[1] The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail,[2] with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this,[3] and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.[4]