The Sazerac is a New Orleans variation of a cognac or whisky cocktail, deriving its name from a brand of cognac that was traditionally used in the recipe. It was created around 1850 and most often used absinthe as an ingredient until that spirit was banned in the US in 1912. Absinthe was replaced with a variety of anise flavored liqueurs but has again appeared in the recipe since the ban was lifted in 2007. The Sazerac was named the official cocktail of Louisiana in 2008.
- Rye - 2 fl oz
- Simple Syrup - 1 Tbsp
- Peychaud's Bitters - 3 dash
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