First, a confession. Before this week, I had never actually made a Sazerac. To me, the drink was a certain ethereal concoction that required Peychaud's Bitters and Absinthe -- two ingredients I don't usually stock at home. This had to change at some point, and I was on a mission last weekend and located both. Since that point, I've made quite a few and developed a strong fondness for the drink -- and although I consider this pictoral guide a bit of a fraud (in that some might take it with some small measure of authority and credibility if it weren't for this opening disclaimer), I've worked up a recipe that I'm quite satisfied with.
Some consider the Sazerac to be the first cocktail created in America, and is particularly popular in New Orleans, its birthplace. Originally believed to be mixed with Cognac as a base liquor, the modern Sazerac is made with Rye, Peychaud's Bitters, Sugar, Absinthe, and a lemon twist:
Your supplies.
For two reasons, we fill the rocks glass from which we'll sip the drink with ice water at the outset. First, its best if the glass is cold. Second, we're going to be "coating" the glass with absinthe and the small amount of leftover water after we dump out the ice assists that step.
Drop a sugar cube into your mixing vessel. This can be a shaker, as I'm using here (simply to keep the mess I'm about to make to a minimum), or just another rocks glass.
And add several dashes of Peychaud's Bitters. Some add a single dash of Agnostura alongside, but I tried it and prefer the Peychaud's-only.
Be generous with the bitters. This is good stuff.
Then add just enough water to cover the sugar cube.
And muddle. Take your time and muddle completely, dissolving all the sugar. It'll take a minute, but you want this step to be free of any granulated sugar, so that your drink is consistent and appropriately sweetened.
After muddling with the sugar completely dissolved:
Now add your rye. I used two shot-glasses full (~2.5 fl oz) of Russell's Reserve. Unfortunately, Sazerac Rye is not available here in Ohio -- but many Sazerac devotees insist on the Sazerac brand.
Now give your shaker a good swirl and set aside.
Now the fun part. Dump the ice water out of your glass and add a small splash of Absinthe to it. What's that you say? Absinthe? Well, my friend, certain brands of Absinthe are now legal in the United States. You won't be able to get the hardcore thujone monsters you can sometimes find online (which many believe are of dubious authenticity anyway), but what's out there seems to get the job done. I've selected "Grande Absente," distilled in Provence France (it only seems appropriate). If the newer brands of absinthe aren't available in your area, Herbisant or Pernod are previously-available brands to look for.
Swirl the glass several times to coat it, then quickly pour out any remaining absinthe.
Now go back to your shaker and drop in ice. 4-5 cubes should be fine.
And give your shaker another few good hard swirls, or use your bar spoon to stir. I don't recommend shaking this drink. If you use a shaker, you can easily stir without making a mess -- I found this a lot more difficult using another regular rocks glass filled up basically to the top with ice and liquor, but I'm a bit of a klutz.
And strain into your absinthe-coated glass.
Ahhh...
Now take a lemon twist and give it a good squeeze to release the oils from the zest...
...and drop it in. I skewered mine with a plastic cocktail sword, because I felt like it.
And there you have it! The Sazerac! Or at least my attempt.
Its an attempt I'm quite satisfied with though, and I hope you are too. Let me know if I left anything out, or if you have any tips/tricks I overlooked in my "exhaustive" research.
Cheers!
Some consider the Sazerac to be the first cocktail created in America, and is particularly popular in New Orleans, its birthplace. Originally believed to be mixed with Cognac as a base liquor, the modern Sazerac is made with Rye, Peychaud's Bitters, Sugar, Absinthe, and a lemon twist:
Your supplies.
For two reasons, we fill the rocks glass from which we'll sip the drink with ice water at the outset. First, its best if the glass is cold. Second, we're going to be "coating" the glass with absinthe and the small amount of leftover water after we dump out the ice assists that step.
Drop a sugar cube into your mixing vessel. This can be a shaker, as I'm using here (simply to keep the mess I'm about to make to a minimum), or just another rocks glass.
And add several dashes of Peychaud's Bitters. Some add a single dash of Agnostura alongside, but I tried it and prefer the Peychaud's-only.
Be generous with the bitters. This is good stuff.
Then add just enough water to cover the sugar cube.
And muddle. Take your time and muddle completely, dissolving all the sugar. It'll take a minute, but you want this step to be free of any granulated sugar, so that your drink is consistent and appropriately sweetened.
After muddling with the sugar completely dissolved:
Now add your rye. I used two shot-glasses full (~2.5 fl oz) of Russell's Reserve. Unfortunately, Sazerac Rye is not available here in Ohio -- but many Sazerac devotees insist on the Sazerac brand.
Now give your shaker a good swirl and set aside.
Now the fun part. Dump the ice water out of your glass and add a small splash of Absinthe to it. What's that you say? Absinthe? Well, my friend, certain brands of Absinthe are now legal in the United States. You won't be able to get the hardcore thujone monsters you can sometimes find online (which many believe are of dubious authenticity anyway), but what's out there seems to get the job done. I've selected "Grande Absente," distilled in Provence France (it only seems appropriate). If the newer brands of absinthe aren't available in your area, Herbisant or Pernod are previously-available brands to look for.
Swirl the glass several times to coat it, then quickly pour out any remaining absinthe.
Now go back to your shaker and drop in ice. 4-5 cubes should be fine.
And give your shaker another few good hard swirls, or use your bar spoon to stir. I don't recommend shaking this drink. If you use a shaker, you can easily stir without making a mess -- I found this a lot more difficult using another regular rocks glass filled up basically to the top with ice and liquor, but I'm a bit of a klutz.
And strain into your absinthe-coated glass.
Ahhh...
Now take a lemon twist and give it a good squeeze to release the oils from the zest...
...and drop it in. I skewered mine with a plastic cocktail sword, because I felt like it.
And there you have it! The Sazerac! Or at least my attempt.
Its an attempt I'm quite satisfied with though, and I hope you are too. Let me know if I left anything out, or if you have any tips/tricks I overlooked in my "exhaustive" research.
Cheers!
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