Ode To Nola Sazerac Food

SAZERAC

Sazerac image

Provided by Food Network Kitchen

Time 7m

Yield 1 serving

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 teaspoon sugar, a few dashes each Peychaud's and angostura bitters and a splash of water in a shaker. Add 2 ounces rye, fill with ice and stir. Rinse a chilled old-fashioned glass with anise-flavored liqueur (such as absinthe). Strain into the glass; garnish with a lemon twist.

SAZERAC

Sazerac image

Provided by Food Network Kitchen

Time 2m

Yield 1 drink

Number Of Ingredients 6

Ingredients

Anise liqueur (recommended: Pernod or pastis)
2 sugar cubes
2 to 3 dashes bitters (recommended: Peychaud's)
2 ounces rye whiskey
2 large ice cubes
Serving suggestion: Old-fashioned or rocks glass, chilled.

Steps:

Pour a splash of the Pernod or pastis into the chilled glass. Swirl to coat the glass, then discard the excess. Soak the sugar cubes with the bitters and drop into the glass. Crush cubes with a spoon or muddle lightly. Add the rye and the 2 ice cubes. Swirl and serve.

CLASSIC SAZERAC

Classic Sazerac image

Provided by Food Network

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

Ingredients

1 sugar cube
2 dashes Peychaud's bitters
2 ounces bourbon
1/4 ounce absinthe
Lemon peel, for garnish

Steps:

Muddle the sugar and bitters to a paste in an old-fashioned glass. Fill the glass with ice, add the bourbon and stir for 12 to 15 seconds with a bar spoon or long-handled spoon.
In a second old-fashioned glass, add the absinthe, swirl to coat the inside of the glass, then discard the excess absinthe. Strain the bourbon mixture into the absinthe-rinsed glass.
Serve without ice, neat. Garnish with a lemon peel.

THE ORIGINAL SAZERAC

The Original Sazerac image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

Herbsaint or anise flavored liqueur
1 1/2 ounces rye whiskey
1/2-ounce simple syrup
4 dashes Paychauds bitters

Steps:

Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.

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