Sazerac (Waldorf-Astoria)
Add to iced tumbler, shake and strain into a cocktail glass:
2 dashes of Peychaud Bitters
1 dash absinthe
1 dash Italian vermouth
1 jigger bourbon or Scotch
The Old Waldorf-Astoria Bar Book, 1933
Ed. note: The recipe given in The Old Waldorf-Astoria Bar Book differs from both the original and traditional New Orleans recipes. The former calls for cognac, Peychaud’s Bitters and sugar. The latter calls for rye whiskey in place of the cognac, a rinse of absinthe, Peychaud’s Bitters and sugar. ~ Hiram
