Sazerac

If you haven’t had the opportunity to try one of Americas oldest cocktails the Sazerac will do with it’s origins dating back to pre-Civil War New Orleans Louisiana. The original recipe is a combination of Cognac and bitters invented by Antoine Amédée Peycaude in the 1830s and was considered medicinal at the time. Since it’s creation there are variations of the drink using ingredients such as cognac, rye whiskey, absinthe, or Herbsaint and Peychaud’s bitters.

I had not only the opportunity to drink them but make them for guests at parties I bartended at. It’s quite simple, I use a medium sized temper glass, place one sugar cube in, added two dashes of Angostura bitters, four dashes of Peychaud’s bitters, muddled those ingredients. Added ice cubes along with two ounces of Sazerac Rye and stirred for almost a minute until very cold. I sprayed the inside of and an Old fashion glass with four to Herbsaint or Absinthe (about 4 – 5 sprays) then strained the mixture into a rocks (Old fashion glass) without ice. Afterwards zested a lemon peel ( you can also use orange) pinched it and flamed it in order to extract oil from the peel. I then rubbed the outside of the peel around the rim of the glass and placed it in the drink. It’s a few colliding flavors that blend well and taste wonderful on the pallet. You won’t have one but two.

Cheers,

John Apodaca

The Sazerac

1 Sugar Cube
2 oz of Rye Whiskey (Sazerac)
2 – 4 dashes of Peychaud’s Bitters
1 – 2 dashes of Angostura Bitters
1 – teaspoon of Absinthe or Herbsaint
1 – lemon or orange peel.

Follow above instructions for making one.

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