The creation of the Sazerac has been credited to Antoine Amadie Peychaud, the Creole apothecary who moved to New Orleans from the West Indies and set up shop in the French Quarter in the early part of the 19th Century. He dispensed a proprietary mix of aromatic bitters from an old family recipe. According to legend, he served his drink in the large end of an egg cup that was called a coquetier in French, and that the Americanized pronunciation of this as "cocktail" gave this type of drink its name.
- 1 cube of sugar
- 1 1/2 ounces of Sazerac Rye Whiskey
- 1/4 ounce of Herbsaint
- 3 dashes of Peychaud's Bitters
- Lemon peel
- Chill one thick glass.
- In a second glass, add sugar cube & 3 dashes of Peychaud's Bitters and muddle. Add rye whiskey mixture.
- Spray Herbsaint on the chilled glass and discard excess.
- Pour drink in the Herbsaint coated glass and garnish with a lemon peel.