Marthas Sazerac Food

SAZERAC COCKTAIL

Steps:

• Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon twist.

SAZERAC

Steps:

• Fill 2 rocks glasses with ice to chill. In a third glass or cocktail shaker, stir together sugar and water until sugar dissolves. Add rye whiskey, bitters, and ice. Stir until chilled.
• Discard ice from glasses and add 1 teaspoon anise-flavored liqueur to each. Swirl to coat bottom and sides of glasses with liqueur, then pour off extra. Strain rye mixture into glasses and garnish with lemon twists.

CLASSIC SAZERAC

Steps:

• Combine all ingredients except lemon twists in a cocktail shaker. Stir until chilled, then strain into a pitcher or divide among 6 glasses. Garnish with lemon twists.

SAZERAC

Steps:

• Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard twist.

ALLEN KATZ'S SAZERAC

Steps:

• Coat a well-chilled old-fashioned glass with absinthe. Discard most of the remaining liquid, leaving just a little in the bottom of the glass.
• Add the sugar cube and soak with bitters.
• Muddle sugar so that it dissolves in the glass. Add whiskey, stir, and garnish with a lemon peel.

TI ADELAIDE MARTIN AND LALLY BRENNAN'S SAZERAC

Steps:

• Pour Absinthe into a rocks glass; swirl to coat. Pour out any excess Absinthe; fill glass with ice to chill.
• Place rye, simple syrup, and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.
• Discard ice from rocks glass and strain rye mixture into glass. Rub rim of glass with lemon twist and add to cocktail; serve immediately.

SAZERAC

Steps:

• Take four tumblers and pour the absinthe into the first one. Swirl around to coat the inside of the glass then pour into the next glass. Repeat until all the glasses have been coated with the absinthe. If there's any left, divide it equally between all of the glasses.
• Pour the sugar syrup, both types of bitters and whiskey into a large mixing glass or jug. Add 25ml cold water and a good handful of ice. Stir until the outside of the vessel feels really cold. Taste - if it's too sweet or strong, keep stirring to dilute it further.
• Strain into your prepared glasses. Twist a piece of orange zest over a glass to release a little of the citrus oils, then drop it in. Do this for each of cocktail just before serving.