Barrel-Aged Sazerac

This is the most popular cocktail and the official cocktail of New Orleans, not to mention it is part of the royal family of cocktails.

As the official cocktail some even believe that it was the first cocktail ever marketed as such, not so much! You won’t be able to make this cocktail without getting your hands on some Absinthe and some Peychaud Bitters. This is one of my favorite memories back in 2010 of visiting Tales of the Cocktail.

Ingredients

• 28 oz. Rye 
• 3 oz. Absinthe
• 3/4 oz. Peychaud’s bitters
• 1.5 oz. Simple Syrup

Barreling Instructions

If the barrel is new and dry, fill it with water and let it stand until watertight, 24-48 hours.

Once barrel is ready, fill with all the liquid ingredients, cork and let age.

Sample the cocktail at least once a week until it’s taken on a full, but not oaky flavor, about 2-3 weeks.

Cocktail Instructions

• Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
• In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
• Add the barrel-aged rye, fill the mixing glass with ice and stir until well-chilled.
• Strain into the prepared glass.
• Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.