The Sazerac Cocktail has its roots all the way back in 1850 and may even be the root of the English word cocktail (the measuring cup that Antoine Peychaud used in New Orleans was called a coquetier). The original Sazerac was made with Cognac (Sazerac de Forge et Fils brand), but the phylloxera epidemic in the 1870's in France made Cognac less available and in 1873, the Sazerac cocktail was altered to include the use of American Rye Whiskey.
You are going to need a few ingredients for a good Sazerac cocktail.
3 oz Rye Whiskey (I used Twisted Manzanita Rebellious Rye from Santee CA)
1/2 t (a rinse) of Absinthe (I used Wild Card Absinthe from Bend OR)
2-3 dashes Peychaud's Bitters
1/2 oz Simple Syrup (traditionally a sugar cube is used and doused with the bitters)
2-3 Luxardo Cherries (not traditional, but they are great cherries)
Meyer Lemon Rind for garnish
-Take a chilled coup or rocks glass and rinse with the absinthe. Just run it around the inside of the glass and either leave the excess in, or shake it gently off. My first Sazerac had too much black licorice or fennel character because of how much absinthe I used, so experiment.
-In a shaker with ice, combine the rye whiskey, Peychaud's bitters, simple syrup and shake until chilled.
-Strain into the chilled glass, add a few cherries (if you feel like it) and twist your lemon rind over the cocktail to release the essential oils and create a brighter, more fresh tasting cocktail.
This cocktail is generally more dry than a manhattan, but has a more herbal edge than and old fashioned. You will find many recipes for the Sazerac Cocktail in books and online. There will be some subtle, and not so subtle variations. Give it a try your way and just enjoy a refreshing cocktail with a hint of history.
No comments:
Post a Comment