Sazerac Food

SAZERAC

Steps:

• Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
• Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.

SAZERAC

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 COCKTAIL

Steps:

• Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
• Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
• Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.

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.

SAZERAC

Steps:

• In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.

EMERIL'S SAZERAC COCKTAIL

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside.
• In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
• With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
• Stir. Never use a shaker.
• Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
• Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

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.