The Sazerac is a classic cocktail that originated in New Orleans in the mid-1800s. We love making this legendary libation using Strathcona Spirits' Pedro's Dreamland Whisky, Strathcona Spirits' Absinthe Blanche, Peychaud's Bitters, a sugar cube, and a lemon twist garnish.
2 oz Strathcona Spirits' Pedro’s Dreamland Whisky
¼ oz Strathcona Spirits' Absinthe Blanche
3 dashes Peychaud's Bitters
1 sugar cube
Lemon twist garnish
To begin, place the sugar cube in an old-fashioned glass and add the Peychaud's bitters. Use a muddler or the back of a spoon to gently mash the sugar and bitters together, creating a syrupy mixture at the bottom of the glass.
Next, add the Pedro's Dreamland Whisky to the glass, along with a few ice cubes. Stir gently to combine.
In a separate, chilled glass, pour the Absinthe Blanche and swirl it around to coat the inside of the glass. Discard any excess absinthe.
Finally, strain the whisky mixture into the absinthe-coated glass, garnish with a twist of lemon, and enjoy!
The Sazerac is a bold and complex cocktail, with layers of herbal, spicy, and citrusy flavours that dance on the tongue. One sip, and you'll understand why it's been a favourite of cocktail connoisseurs for over a century.