Posts tagged classic
Sazerac

The origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.

Read More