Sazerac : : Cocktail of the Week

Ingredients:

- 60ml Cognac or Rye

- 10ml Absinthe

- 1 Sugar Cube

- 2-3 dash Peychaud's bitters

 

Methodology:

- Start by crushing a sugar cube in the bottom of a mixing glass, muddling amongst 2-3 dashes of Peychauds bitters.

- Repeat until there should be a thick red mud of sugar and bitters in the bottom of the glass.

- In your rocks glass, rinse or spray the glass with absinthe and fill with crushed ice to chill, and set this glass aside.

- In your mixing glass mix your cognac or rye, and your Peychauds bitters, over ice. Stir thoroughly.

- Empty your rocks glass of ice, leaving a chilled, absinthe-rinsed glass, and fine strain your Sazerac mix into the glass.

- Garnish by squeezing a lemon peel over the drink.

 

 

Backstory:

The Sazerac is one of those sexy classics that yearns for your attention. Its simplicity and style leaked from the streets of New Orleans during the jazz revolution, the funk and soul and heart of the city heaved with the creativity that led to this cognac concoction. Named after the liquor originally used way back in the day, Sazerac de Forge et Fils, the elegant balance between cognac or rye, absinthe, Peychauds bitters, and sugar stands as one of the great original American cocktails.

 

Legend whispers that in the 1850s, the old Merchant Exchange and Coffee House bar changed hands a few times, and old owner Sewell Taylor began to import this famous Sazerac Cognac. Meanwhile, the new owner of the Merchant Exchange changed the bar's name to the Sazerac Coffee Hous and began serving the Sazerac Cocktail, using the whiskey that Sewell was importing, and bitters made locally.

 

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