Fat Tuesday

History of the Sazerac Cocktail:

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Antoine Peychaud first served the original Sazerac cocktail in an egg cup ("a coquetier") after hours at the Creole Apothecary at 437 Royal Street, New Orleans. First made with the French brandy, Sazerac-de-Forge et fils, and absinthe. 

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Today's Recipe:

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1.5 oz Sazerac Rye Whiskey
1 sugar cube
3 dashes Peychaud’s Bitters
.25 oz Herbsaint
Lemon twist

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