A New York City transplant, Sullivan can be found behind the bar at Cure, a James Beard award–winning cocktail bar in Uptown New Orleans. “The sazerac cocktail is one of my favorites,” she says. “It's boozy, herbaceous, and steeped in New Orleans history, dating back to the late 1800s. I think a sazerac is a perfect pre-dinner or happy hour cocktail because it has a light but spirited quality to it.”
What you’ll need:
- 2 oz rye whiskey or cognac
- 2 tsp demerara syrup or a sugar cube
- 3 dashes Peychaud’s bitters
- Absinthe or Herbsaint
- Lemon peel
How to recreate it at home: Chill one glass in the freezer. In another glass, combine the bitters, demerara syrup (or a muddled sugar cube), and your choice of rye or cognac. Add ice, and stir with a bar spoon or metal straw to chill. “This is the essential part,” Sullivan notes. “You want to chill it fast but prevent over dilution. Give it about 30 rotations.” Coat the inside of the chilled glass with absinthe, and then discard the excess. Strain the cocktail into the chilled glass, and garnish with a lemon peel. “You can get playful and swap out demerara syrup for honey or maple syrup, or garnish with cherries and dehydrated fruit,” Sullivan says.