A Seven Jars Special Recipe
Use Seven Jars Preamble Rye Whiskey to create what is TRULY an American classic cocktail that a lot of people have never tried. The Sazerac originated in New Orleans, and the classic Sazerac is unique in that it uses Peychaud’s bitters – you’ll notice otherwise some similarities to an Old Fashioned in this cocktail. These bitters were created by Antoine Peychaud, a French Quarter pharmacist (who knew pharmacists played such a key role in creating great cocktails!) As an interesting side note, the Sazerac was originally made with cognac, but after a cognac shortage many bartenders switched to the more readily available Rye whiskey. This modification proved so popular that even after cognac became widely available, the spirit of choice for Sazerac remained Rye.
- 2 oz Seven Jars Preamble Rye Whiskey
- 1 Absinthe (for rinsing the glass)
- 1 Sugar Cube (you can substitute 2 oz simple syrup)
- 2 dashes Angostura Bitters
- 3 dashes Peychaud's Bitters
- 1 Lemon Peel (for garnish)
- Chill a lowball (whiskey) glass in the freezer. Rinse with absinthe, discarding any remaining absinthe; fill with ice. In a stainless shaker, muddle the sugar and bitters (or simply mix if using simple syrup). Add the Seven Jars Preamble Rye Whiskey, and strain into the lowball glass, pouring over the ice. Twist the lemon peal over the top of the drink, do not stir! Garnish with the lemon peel or discard as desired.