Cocktail guy part II, Sazerac secrets

Cafe Society
1

So I posted a thread a couple weeks ago

https://boards.straightdope.com/sdmb/showthread.php?t=896311

being in a position that making cocktails was going to be part of my future. Yada, Yada, Yada I was thinking about cocktails while walking through the boozemongers, and saw some Rye Whiskey, which I haven’t had in a long while, mostly because I haven’t been in the last bar I could get a good Sazerac in like 25 years.

I have asked for them from time to time, and recieved a glass of stuff, but it was made from someone looking in a book, or on the web, how they are made, and it is never that good

So does anyone know the secrets for a Sazerac that will laissez le bon temps rouler ?

2

Just rye whiskey, sugar, some peychaud bitters and something absinthe like.
Oh and lemon peel, the citrus oil makes a subtle but telling difference.

3

The recipe I like best: mist the glass with absinthe (pernaud if absinthe is truly unavailable)
The sweet can be a sugar cube or honey but simple syrup tastes best. Pour into bottom of the misted glass.
Use both cognac and rye - either in equal measure, or 1.5 rye to 1 cognac. Both Angustora and Peychaud bitters, 2-3 dashes each. Ice cubes. In a shaker.
Shake, then pour into the misted glass
Big ice cube(s)
Lemon peel along the rim.

4

I like this particular recipe, but I’d strongly argue for stirring, since there’s no juice needing aeration from shaking.