The Sazerac is the father of all cocktails, and is believed to have been the original cocktail.  It was concocted in New Orleans, thought to have been invented at the “Sazerac Coffee-house” on Royal Street.  It was originally made with Cognac, but was later replaced with Rye whiskey to please the American palate. Some of the best Sazeracs in New Orleans can currently be had at Napoleon House.  Below is a recipe used at any reputable bar in New Orleans serving the drink.  Although the purist method of preparing the drink would include a sugar cube (or two) and water, simple syrup is a formidable substitute. Ingredients

• 2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred)
• ½ oz. Simple Syrup
• 5 dashes Peychaud’s Bitters
• 2 dash Angostura Bitters
• ¼ oz. Herbsaint (Pernod can be used as a substitute)
• 1 Lemon twist

Method Chill a rocks glass by filling with ice and water. In a cocktail shaker filled ¾ with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside.  Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass.  A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in.  Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink courtesy of Kevin Lacassin www.NolaFoodie.com

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