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Recipe: 2 oz rye; barspoon simple syrup; 4 dashes PeychaudÃ¢â‚¬â„¢s Bitters; 1 dash Angostura Bitters. Stir and strain into Absinthe-rinsed frozen rocks glass. Expressed and discarded lemon twist.
There's no city that's more synonymous with cocktails than New Orleans, but only one cocktail is the official cocktail of New Orleans and that cocktail is the Sazerac. It's extremely easy to make, extremely delicious, here's how. We're going to start with two ounces of rye whiskey. Originally it was actually made with cognac, because that's a French ingredient, and as we know French and New Orleans have a log intertwined history.
But over time in the United States, it evolved into rye whiskey, which I think makes a better drink. It's sharper than cognac which is very elegant, but also kind of subtle. So two ounces of rye whiskey and a few dashes of Peychaud's Bitters. Peychaud's is just a different style of bitters, similar to Angostura which is what you might be used to, but it's a little brighter and has like a quality of anise to it that lends itself really nicely to this drink.
Again, it's a French inventor. France, New Orleans, best of friends. One, two, three, I like to do four dashes. I also like to do one dash of Angostura bitters. This isn't officially how it's made, but I think it just gives it a little more depth. Like I said, the Peychaud's are just very bright and I think it's nice to ground it a little bit with a little bit of Angostura.
And now we need a sweetener and we're just going to use regular simple syrup. One to one simple syrup. Just a bar spoon or a teaspoon. You really want to be careful when you're using simple syrup in drinks like a Sazerac or an Old Fashioned, because they can get sweet really fast. There's no citrus in here so there's nothing to balance out that sweetness. Just enough to take the edge off the whiskey, but not too much to make it really sugary.
Speaking of the Old Fashioned, you'll notice its really similar to an Old Fashioned, a Sazerac is. It's just different bitters and little tweaks here and there, but same idea. Same template, different ingredients. And we're going to stir a Sazerac, because again it's all booze, there's no citrus in there we don't have to force any of the ingredients together.
All right, we've got about 20 seconds or so 25 seconds, and before I'm done stirring I'm going to grab my glass and show you the kicker to make the perfect Sazerca. Now it's my frozen rocks glass, but we're not going to put any rocks in this. We're going to serve this cocktail neat, which means no rocks. But before we do that we're going to rinse the glass in absinthe.
So I've got some absinthe here and if you're wondering, that whole myth about absinthe making you crazy and turning you into a turn of the century Bohemian artist in Paris, that's not true. It's pretty much a combination of a smear campaign, by the wine industry, and just a legend sort of evolving over time Absinthe is fine to drink. You would probably die of alcohol poisoning, before you drank enough absinthe to hallucinate.
So we're just going to rinse the glass in absinthe, because it's so potent and so high in alcohol. Like I said, you'd have to drink a lot of it to hallucinate, but not a lot to get alcohol poisoning. So just a little bit, a few dashes are going to sort of coat the glass, and give you this bouquet of aromatics that are really going to impact the drink when you drink it. And you can drink this or you can dump it out. It's early so I'm just going to dump it out. Mm, smells delicious.
Now we're going to finish stirring. It's okay to leave your ice melting , as long as you're not stirring, it's not going to dilute too much. Just don't forget about it, because you don't want to over dilute. Now I'm going to strain this baby in there. I know this looks like a really short drink, but trust me it packs a pretty serious punch. And for the garnish we're just going to do a lemon peel. Now we're just going to twist or peel off a little slice of lemon.
I don't like those knives that have that really deep thin peel, because you get too much of the pith which is bitter, and this way with the larger swath of lemon I can do this. If you hold the white part towards you and then the outside towards the glass and gently squeeze it, I don't know if you can see it, but there are oils expressed through the pores of the lemon into the drink, and oh yeah, you really get it.
Even with that absinthe in there you can really smell the lemon. And I'm not going to drop the peel in there. I'm just goi
Well, the guy ruined the drink as far as I'm concerned, letting the Sazerac sit in the melting ice for about 3 hours while he talked and talked. That was not 20 seconds, young man. A Shrley Temple cocktail would be a stiffer drink than that watered down mess he made.
I would definitely get this with cognac instead, but I just like cognac better. Also, this is a drink I really want to try next time I’m out on the town, but I have a feeling it’s one that the bartender is going to hate me for ordering. I would imagine most places, save the real high end ones, don’t really carry absinthe. I would probably like it straight up the way you made it but with the peel in, you know, since I’m a pretty chill dude
Sorry dude but I'm gonna call shenanigans on your Absinthe. TO many times have I ran into bartenders using an Anise Liquor with some food coloring and calling it Absinthe. Next time SHOW the Absinthe your using please. Had I been at the bar and saw you make this drink I would have returned it if you didn't show me the Absinthe you were using. I prefer the Absinthe to be left in.
what? Absinthe isn't almost just pure grain alcohol. Don't know what you've been drinking but good absinthe tastes kinda like black liquorice. It's the thujone that does this, if you don't have thujone in your absinthe it tastes very different but still not an 'almost pure grain alcohol'...
Made my first last weekend. I watched a lot of videos and they all seem to differ in at least one area or another. This method worked great for me and a friend who normally doesn't like strong alcoholic drinks even enjoyed it! I especially like the method of peeling the lemon. I was skeptical that it would do much but that fine mist of lemon oils goes a long way! No need to leave it as a garnish or drop it in the drink to get that essence. I also like using the simple syrup rather than muddling a sugar cube. A lot easier to get exactly the sugar/water mix you want without risk of undissolved sugar in the drink. I used turbinado sugar since I had it on hand though I understand that demerara is often recommended.
Yes. Crown Royal Northern Harvest Rye was rated best in the world last year. Whether you agree is up to you, but its very good. And Barack Obama once said at a state dinner with the Canadian Prime Minister, "we do not understand drinking milk from a bag, but a little Canadian Whiskey, that, we do understand"
I'm glad you dumped out the absinthe. I had a Sazerac over the weekend where the bartender left it in and it absolutely ruined the drink. A shame since all the components were top shelf. He also shook the drink too for some reason.
I do like to leave the lemon peel in. I did a self-guided tour of NOLA bars last fall and ordered Sazeracs at some of the greats (including The Sazerac) and they all left the peel in. I may have to try it without the peel the next time I make it at home.
you have to be careful in general with the new wave push of cocktail making. i work at a fine dining restaurant, have over 200 whiskeys, bourbons, scotches, over 500 bottles of wine, ect ect, and it's actually acceptable here to shake nearly every drink, even if it is all alcohol. it's sort of a new thing sweeping the united states. not sure about other nations.
Adam I ran into a similar issue. Had a bartender make me a Sazerac (it was on their menu and I was intrigued) and it was literally bourbon and absinthe. Guy had no idea what he was making. Oh and he served it up in a martini glass. I tried explaining to him the significance of making a Sazerac in a rocks glass and he looked at me like I was a jerk. Couldn't believe it.
Leaving the leftover absinthe would give the drink a really nasty burn. Not a good combo with Rye whiskey which has a spicy flavor to begin with. The point of the absinthe is to season the whiskey. Think of it like salting the rim of a margarita, but with a lot more kick to it.
Grizzly the answer to that is simple: the Sazerac is a drink that was invented before the martini glass was. It was traditionally served in a little "egg cup" by apothecaries in New Orleans, so from that and being a relative of the old fashion, it gets served in an old fashioned glass.
+grizzlytomahawk from what i know about this cocktail, it's intended to be served in a rocks glass which helps with the nose of the drink. some bartenders will serve it in a more funnel shaped rocks glass to help with this more.
I actually experimented with this recipe using either more Angostura bitters or more Peychaud's bitters at a ratio of 4:1. It's amazing how different the drink turns out depending on which bitter was emphasized!
Great video! But just a suggestion (for this and the other cocktail videos), could you add just the recipe ingredients in the description? It would be easier to just read what's in it than to read the manuscript for the video.
Your comment on absinthe and hallucination is not true. We have hundreds of years of history where I come from and the people have had it banned and legalized again with because of thujon (green fairy). All over Europe there's been a constant war between government and people when it comes to absinthe. I don't want to make an "American.." remark. But please have some respect and knowledge as a person.
Three things: First, great work. You did justice to a classic cocktail. Second, the use of Rye Whiskey in the Sazerac was brought about by a shortage of cognac in the 1870's due to a blight that limited French grape production - few grapes meant little wine, little wine meant little cognac, little cognac meant that the price of the spirit skyrocketed. American bartenders simply substituted Rye Whiskey because it was available and relatively inexpensive, and it stuck (mostly because it's delicious). Third, Peychaud, the man for whom Peychaud's bitters is named, was actually an immigrant to Louisiana from the West Indies and not a Frenchman. He was a pharmacist (or "apothecary" as they called it) and sold a manner of bitters and tonics out of his shop in New Orleans.
All things considered, a cognac-turned-whiskey cocktail mixed with absinthe and bitters from a recipe out of the West Indies is such a uniquely Creole combination that no other drink could at all represent New Orleans as well as the Sazerac.
rrlynch I believe you may be mistaken. Peychaud was quite the frenchman, at the vest least a creole. His full name was antoine amedee peychaud, all three names distinctly french. I can't say i know any peychauds myself, but being from new orleans, I know several antoines and many amedees, and they are all french or cajun french in origin. In fact, antoine is a stereotypical new orleanian name just as amedee is up there with the boudreauxs and the landrys of the bayou.
I love your recipes. I am aged my pre mixed Sazerac in a new 2 leader charred oak barrel. Within 3 weeks the color and taste transfer was dramatic. It had to have Rittenhouse. If anyone wishes to read a wonderful book on Absinthe read "A Taste for Absinthe" by R. Winston Guthrie. It has 65 recipes and wonderful photography.
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