The original Sazerac is made with Cognac. Famous it became with Rye Whiskey. Both are great but we decided for the second version with Rye.
According to legend, the Sazerac was born at Antoine Amédée Peychaud’s pharmacy on Royal Street. It was then popularized at Sazerac Coffee House, a saloon on Exchange Place in the French Quarter. The drink and eventually its primary source were named for the brand of Cognac that favored the drink, Sazerac de Forge et Fils. The primary ingredient was switched to rye whiskey in 1870 due to imbibers' changing tastes and an absinthe dash/rinse was added.

Ingredients

Rye Whiskey, Absinthe, Bitter, Sugar, Water (30 Vol.)

Taste

Smooth and round with a hint of Absinthe.

Serve

Stir with ice in a mixing glass, strain into a rocks glas, garnish with a lemon zest or dry lemon. Can be served with ice.

When?

At the breakfast, to start a funny beautiful day...No it's a joke, but you could....