Many classic cocktails that now feature whiskey originally used Cognac as the base spirit. In the late 19th century, Phylloxera, a grape pest, caused a shortage of grapes, and created the transition toward many of the whiskey cocktails we know today including the Sazerac and the Mint Julep. The Sazerac has become to be associated with New Orleans, and is the perfect celebratory cocktail for Mardi Gras.

The Sazerac

  • 2 oz Round Top Rye Whiskey, available February 17!
  • ¼ oz Simple Syrup (1:1, sugar:water)
  • 4 dashes Peychaud’s Bitters
  • Dancehall Absinthe Blanche Rinse
  • Garnish: Lemon Peel

In a rocks glass add a dash of absinthe and swirl to coat. Discard any excess. In a mixing glass add Round Top Rye Whiskey, simple syrup and bitters. Add ice and stir until well chilled. Strain into the prepared rocks glass. Express lemon peel over cocktail and discard. Laissez les bons temps rouler!