The Sazerac: The mysterious (and confusing) history of this iconic classic
Australian Bartender
JUNE 24, 2024
The only article about it I can find is in this very magazine, in an article from 2015. Goodwater Sazerac Recipe by John Hallett 50ml rye whiskey (we use Michter’s Straight Rye) 10ml Laird’s applejack Half bar spoon granulated sugar 4 dashes Herbsaint (or absinthe) 2 dashes Peychauds bitters Glass: small rocks Garnish: lemon twist
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