Page 26 - 2022 Recipes | University of Rochester

Nora Rubel's
Sazerac Cocktail

NUMBER OF SERVINGS: Makes one perfect cocktail PREP TIME: 15 minutes

INGREDIENTS:
2 oz rye whiskey
2 dashes Peychaud’s bitters
2 dashes Angostura (optional, but worth it)
Sugar cube
Absinthe
Lemon (or orange) peel

DIRECTIONS:
Chill an old fashioned glass in the freezer for a few minutes.
In another old fashioned glass, muddle the sugar cube with the bitters and a few drops of
water (or club soda).

Add the rye and a few ice cubes. Stir well until the glass feels very cold.
Take your chilled Old Fashioned glass and rinse the glass with a few drops of absinthe. Pour
off the excess. (Pro-tip: if you can get a small glass spray bottle, you can spritz absinthe into
the glass—no waste, no mess!)

Strain the contents of the first glass into the other. Garnish with a lemon or orange peel.

The Sazerac is a local New Orleans variation of a cognac or whiskey cocktail, named for the
Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient.

NORA RUBEL is the Jane and Alan Batkin Professor of Jewish Studies and the
Chair, Department of Religion and Classics.

During this season of “thanks,” I’m most grateful for the ability to spend time with my
immediate family in a space that can accommodate us. The pandemic has forced many of us
to “take to the house” and I’m grateful to find that I’m stuck with people I really like.