Recipe by Jake LeBas of Hot Tin in New Orleans, Louisiana
¼ ounce orange curaçao or Cointreau
2 ounces Sazerac Rye
¼ ounce Cocchi Americano
4 dashes Regan’s bitters
2 dashes Peychaud’s bitters
With the exception of year-round brown water stalwarts, many of us think of a sazarac—arguably the most iconic New Orleans cocktail—as the sort of stiff drink you nurse in a dark, cozy bar and not as a summer sipper. For a warm weather version, LeBas builds on the foundational ingredients of rye whiskey (brandy was the original base until it fell out of favor in the late nineteenth century) and Peychaud’s bitters, but skips the traditional absinthe or Herbsaint rinse in favor of sunny citrus notes from orange curaçao and Cocchi Americano.
Swirl a rocks glass with curaçao or Cointreau. In a separate mixing glass, combine rest of ingredients with ice and stir for 15 seconds. Strain into rocks glass.