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Sazerac Cocktail Recipe Liquorcom
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A close cousin to the Old Fashioned, the Sazerac has been kicking around in one form or another since 1840. In 2008, it was crowned the official cocktail of New Orleans, a designation more suited to marketers than drink mixers. The truth is the Sazerac has always belonged to the Crescent City. • Up until the late 1800s, it was made with French brandy as a base—Sazerac de Forge et Fils, to be exact—before bartenders switched to rye, the spirit newly arriving by the barge-load down the Mississippi. A well-made Rye Sazerac is indeed a tasty thing, full of spice and depth, though perhaps, we think, a hair too much muscle. • Which is why Liquor.com’s house recipe combines equal parts cognac and rye, not as a gestural homage to a lost classic but because the two work together so perfectly. The coupling is a boozy yin-yang that when accented by the licorice flavors of absinthe produces a cocktail that’s simultaneously soft and bold, smooth and brash, and so unmistakably New Orleans. • How to make a Sazerac: • Absinthe, to rinse • 1 Sugar cube • ½ tsp Cold water • 3 dashes Peychaud’s bitters • 2 dashes Angostura bitters • 1 ¼ oz Rye whiskey • 1 ¼ oz Hennessy V.S.O.P Privilège Cognac • Garnish: Lemon peel • Glass: Rocks • Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. • In a mixing glass, muddle the sugar cube, water and both bitters. • Add the rye and cognac fill with ice, and stir until well-chilled. • Strain into the prepared glass. • Twist a slice of lemon peel over the surface to extract the oils and then discard. • Up your drinking game! For the best cocktail recipes, articles and more click here: http://liquor.com/
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