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| A Sazerac at the Sazerac Bar, Roosevelt Hotel, New Orleans |
| Type | Cocktail |
| Served | Straight up; without ice |
| Standard garnish | Lemon peel |
| Standard drinkware | Old fashioned glass |
| Commonly used ingredients | |
| Preparation | One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud's Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel. |
| Notes | Originally, the Sazerac was made and served in an egg cup called a "coquetier"--a word speculated by some linguists to be the origin of the word "cocktail". |
