Friday, December 7, 2007

Episode # 10 The Sazerac

Besides being one of the oldest known cocktails in existence, the Sazerac also happens to be another one of my favorites. This is mainly because I am a big fan of rye and bourbon whiskey. What originally intrigued me about the Sazerac, however, is its use of Absinthe (a/k/a the green fairy). While still difficult to get here in the States, you can use one of many other substitutes (Pernod, Herbsaint, Absente, etc). I happen to enjoy the latter the most and use it in this recipe. Pay special attention to the technique used for this drink, as there are not a lot of others that are made in a similar fashion. And by all means, please search out the Peychaud’s bitters that is required to make this cocktail. It is the one ingredient that makes the drink a Sazerac.

Note: Check out my cocktail called Ultraviolet No. 1 to see this technique used for another cocktail.

2 1/2 oz. Rye Whiskey
1/2 oz. Simple Syrup
1/4 oz. Absinthe
8 drops Peychaud's Bitters
Lemon Strip

1. Add Absinthe, ice, and filtered water to rocks glass and swirl to coat glass. Set aside to chill.
2. Add rest of ingredients to Boston glass.
3. Add ice and stir for at least 30 seconds to chill.
4. Strain Boston ingredients into rocks glass.
5. Garnish with lemon strip.
6. Serve without ice in rocks glass.

Music: Claude Bolling "Tea for Two"

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