The Sazerac was made the official cocktail of New Orleans in 2008, but it’s roots and inception go back to the mid 19th century; a smack to the face drink originally sporting cognac as it’s main ingredient, but when a wine shortage caused by French blight forces mixologists to resort to the more readily available and very American rye whiskey.

The drink is masculine in nature, but nuanced with gentle, sexy notes of citrus, heady absinthe, and the unmistakable virtues of Peychaud’s bitters, which also give it it’s singular color…a magical hue idling somewhere between brick red and sunset orange.

If you’re a fan of the classic Manhattan or Old Fashioned, then you’ll certainly develop an affinity for our Metrobilly Sazerac; and just like the city of its origin, the world is a much more beautiful, dangerous, and better place with it in it.

the METROBILLY SAZERAC

INGREDIENTS

2 oz. Bulleit 95 rye whiskey

3 dashes Lucid absinthe

4 dashes Peychaud’s butter

2 splashes simple syrup

1 swathe lemon peel

TECHNIQUE

Begin by chilling the serving and mixing glasses with ice cubes. I prefer to use a rocks glass for consumption. Add Bulleit rye whisky to the mixing glass, then add syrup followed by four dashes of Peychaud bitters.

Say the following three times: “Maudie N’Awlins” very quickly. Stir the Sazerac cocktail for 25-30 seconds. Empty the chilled serving glass containing the ice cubes. Next, add 2-3 dashes of absinthe in the serving glass, then swirl and toss until well coated.

Gently strain the cocktail drink recipe into the serving glass. Finally, cut and peel off a lemon twist, squeeze over surface of the drink, then garnish on rim, taking care that lemon peel NOT touch the liquid. Enjoy. .