As the weather warms and the winter greys give way to bluer skies, our thoughts have started to wander in search of the drinks and destinations that will carry us through the summer. Unfortunately, spring hasn't fully committed to Cincinnati just yet, and the chilly nights call for the proper cocktail to get us through the in-between period.
It's only fitting, given our fascination with all things wrapped in classical manhood, that this cocktail would be the Sazerac. Some say it's the first-ever American Cocktail, with origins dating back to 1850's New Orleans. The name stems from it's original chief ingredient - Sazerac-de-Forge et Fils, a French Cognac. The more modern version is made with rye whiskey. The drink's other distinguishing ingredient, Absinthe, is now widely available in the US after a long-standing ban from 1912 - 2007, helping to fuel a somewhat Sazerac-ian Revolution on the cocktail menus of some of our favorite Restaurants and Bars.
Fight off these last few winter nights in the spirit of 1850's mixology with our Sazerac recipe.
1 sugar cube
1 1/2 oz Rye Whiskey
2 dashes Peychaud's Bitters
Dash of Angostura Bitters
Dash of Absinthe
Twist of lemon peel
1. Fill an Old Fashioned glass with ice. Put the sugar cube in a second Old Fashioned glass with just enough water to moisten the cube - then crush up the cube.
2. Add the Rye, the two bitters, and a few cubes of ice, and stir. Discard the ice from the first glass, and pour in the Absinthe.
3. Turn the glass to coat the sides with the absinthe, then pour out the excess. Strain the Rye mixture into the absinthe-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, and discard it when finished.