The Sazerac is New Orleans's variation of an old-fashioned and is referred to as being the oldest known American cocktail. It is traditionally prepared with rye whiskey, absinthe or herbsaint, and peychaud bitters.

My rendition completely deconstructs tradition and replaces the anise flavored absinthe with a fennel seed simple syrup and the peychaud bitters with angostura. A bit of orange takes the place of the classic lemon peel.

When the orange is combined with a hint of fennel and a dash of bitters, a harmonious concoction is born. 


3 oz. whiskey
3/4 oz. fennel seed simple syrup (recipe below)
1 slice of orange
bitters of choice to taste

Simple Syrup-
1/4 cup sugar
1/4 cup water
1 tsp of fennel seeds


Combine the water, sugar, and fennel seeds in a saucepan. Bring up to a boil and then immediately remove from the heat. Allow to steep for 15 minutes. Strain out the fennel seeds and cool.

Muddle the cooled simple syrup, slice of orange and a dash of bitters. Add whiskey and ice and shake until cold. Strain into a glass and garnish with orange peel.

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