Sazerac

It's been said to be one of America's first cocktails; the story goes that in 1850 it got its name from Sewell Taylor's Sazerac Coffee House in New Orleans, which, in turn, was named after the Sazerac de Forge et Fils Cognac that Mr Taylor was using in his house cocktail. The recipe was first published around 1908, but was adjusted to include rye whiskey instead of cognac after France's wine grape crops were wiped out by a phylloxera epidemic.

No one does stirred classics like Southwark, and the Sazerac there is killer. If you don’t feel like going out, make it at home with this recipe.

Splash of absinthe
2 oz rye
1/4 oz simple syrup
4 generous dashes Peychaud’s Bitters

Add the absinthe to a chilled old-fashioned glass; roll the glass around to coat the inside with the liquid, then discard. Combine the rye, simple syrup and bitters in a mixing glass filled with ice. Stir until chilled and strain into the prepared glass.

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