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The Sazerac, originally served at the Sazerac Coffee House in New Orleans, dates back to the 1800’s. This mixture of rye whiskey, Peychauds bitters and angostura bitters with a Herbsaint or absinthe wash and a suggestion of sugar and lemon, is thought by some to be the first and the official cocktail of NOLA.


sazerac shortbread

1 tablespoon bourbon

1/4 cup sugar

2 teaspoons freshly grated lemon zest

1/2 teaspoon anise seeds

1/8 teaspoon salt

8 tablespoons unsalted butter, cut into tablespoons

1 cup flour

Heat oven to 325F.

In the stand of an electric mixer, beat sugar and butter until creamy. Add the lemon zest, anise seeds, salt and flour, mix until combined. Stir in the bourbon.

Press evenly into an 8-inch square cake pan. Cut dough into 6 strips crosswise and 4 strips lengthwise. Dock the dough with a fork.

Bake until golden brown, about 25 minutes. Remove from oven and cut along the same marks again, then cool completely in the pan on a wire rack.