Is it any surprise that America’s first cocktail, the Sazerac, was created in New Orleans, the city that loves to party? Back in 1838, Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American rye whiskey was substituted for cognac. This pre-Prohibition cocktail can be had all over New Orleans today, so why not in Hangzhou??
• ice cubes
• 1 cube of sugar
• 2 dashes Peychaud’s bitters
• 1/4 cup rye whiskey
• 1/4 teaspoon anise flavored liqueur
• 1 lemon twist for garnish
1. Pack an Old-Fashioned glass with ice.
2. In a second Old-Fashioned glass, crush the sugar cube and add the Peychaud’s Bitters to it.
3. Add the rye whiskey (or bourbon) to the second glass containing the Peychaud’s Bitters and sugar.
4. Empty the ice from the first glass and coat the glass with the anise flavored liqueur.
5. Dump excess liqueur in the sink (or drink it!).
6. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass, stir and garnish with lemon twist.