A Classic Cocktail

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

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Absinthe Tasting Journal

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The WS Absinthe Tasting Journal

With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.

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