cocktail friend: sazerac

Today is Mardi Gras, so make what’s known as the official cocktail of New Orleans! In the 1800s, apothecary owner Antoine Amedie Peychaud used to make his friends brandy toddies with his family’s bitters. (To measure the ingredients, he used a double-ended egg cup called a “coquetier,” which is where the word “cocktail” comes from!) Brandy was later replaced with rye, and today’s Sazerac was born.
  • 1 cube sugar
  • 1½ ounces rye whiskey
  • ¼ ounce absinthe
  • 3 dashes Peychaud’s Bitters
  • Lemon peel for garnish

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