posted on Apr, 15 2016 @ 03:47 PM
The Sazerac was invented in one of the culinary capitals of the world; New Orleans. It was originally created using Cognac but in the late 1800’s
the Phylloxera epidemic nearly wiped out all the wine growing vineyards in Europe and Cognac, in the United States and elsewhere, was a scarcity.
Rye is bourbons interesting cousin but instead of a high corn-content mash it is produced with a high percentage of rye which gives it a pleasant
spiciness that makes it perfect for making cocktails. I prefer Michter’s Rye which has a somewhat high proof at 85%. You can use stronger ryes if
you like such as Rittenhouse 100 or Whistlepig 111 but sometimes I like a second Sezerac without having it beating me up and taking my lunch money.
There are as many recipes for Sazeracs as there are cocktail bars. I have tried numerous ones but the recipe I always gravitate back towards is a
combination of both rye and
cognac. Rye takes the driver’s seat in this one but cognac adds a wonderful undertone that accentuates the ryes
1 ½ ounces Michter’s rye
½ ounce Remy Martin or Pierre Ferrand cognac
Grand Absinthe brand absinthe
1 teaspoon demerara sugar
4 dashes Peychaud’s bitters
2 dashes Angostura bitters
Rinse a rocks glass with the absinthe and either discard or surreptitiously consume (waste not, want not). Stir the other ingredients over ice (about
30-40 revolutions) and strain into the rocks glass. Squeeze the lemon twist over the drink to express the oils and either discard or drop into the
I will try to add something new every week but, just like your favorite bartender, I am willing to mix you something special if you have a request.