This New Orleans inspired drink is a classic and strong cocktail perfect for those wanting something similar to an old-fashioned. This is a whiskey-forward drink with bitters, Sazerac Syrup, and sugar. Having slight sweetness from the sugar and bitter notes makes for a well-balanced drink.
1½ ounces rye whiskey
½ ounce freshly squeezed lemon juice
½ ounce Sazerac Syrup (recipe follows)
½ ounce Peychaud’s bitters
4 dashes Angostura bitters
¼ ounce Herbsaint
Garnish: Lemon peel
* Makes approximately 2 cups
½ cup honey
¾ cup sugar
½ cup rye whiskey
1 ounce Peychaud’s bitters
½ ounce Angostura bitters
4 (1-inch-long) pieces lemon peel
- Make the Sazerac Syrup: To a small saucepan, add all ingredients with ¼ cup water and bring to a boil. Decrease heat to low and simmer for 5 minutes. Remove lemon peel and refrigerate in an airtight glass container for up to 1 month.
- Make the Sazerac Sour: Place ice in a rocks glass, swirl until chilled, dump out ice, and set glass aside. In a cocktail tin, combine rye, lemon juice, Sazerac Syrup, bitters, and Herbsaint. Add ice and shake. Strain into chilled glass and garnish with lemon peel.
Recipe ByFrom Sarah Camp Milam and Jerry Slater, The Southern Foodways Alliance’s Guide to Cocktails