Sazerac
The New Orleans classic, made all the better with Cobalt.
- 2 oz Cobalt
- 1 Sugar Cube (or 1 tsp. Honey)
- Absinthe
- 3 Dashes Peychaud’s Bitters
Chill glass with water and ice.
Stir Cobalt and sugar (or honey) until fully dissolved.
Empty water from glass, then add a small amount of Absinthe, just enough to coat interior of glass by tilting and turning glass.
Pour Cobalt into glass, then add three dashes of Peychaud’s bitters.
The City That Care Forgot has given this country a lot of outstanding things, but the one that holds closest to the hearts of cocktail lovers has to be the Sazerac. The inclusion of the fabled green fairy, absinthe, in the recipe may seem intimidating, but this drink is as inviting as it is delicious.
The real barrier for entry to this cocktail is its reliance on rye whiskey, which even with the inclusion of sugar and absinthe can still fight a bit too hard for some tastes. Cobalt, however, with it’s rum-finished sweetness, makes a Sazerac of exceptional smoothness.