CLASSIC SAZERAC
Simply stirred with lemon peel and a sugar cube, this classic whiskey cocktail is reason enough to buy a bottle of rye.This recipe first appeared on altonbrown.com.
Provided by Level Agency
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Fill an old-fashioned glass with ice and set aside.
- Place the sugar cube in a second old-fashioned glass and add the bidders. Muddle these together until the sugar cube is broken and thoroughly mixed with the bitters.
- Add the rye whiskey and stir until the sugar dissolves.
- Fill a small spray bottle with the absinthe. Discard the ice cubes and spray the interior of the chilled glass with absinthe.
- Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Serve immediately.
SAZERAC COCKTAIL
This traditional New Orleans cocktail is made with rye, sugar, bitters, lemon and just a rinse of absinthe. It's been made the same way -- without complaints -- by generations of bartenders in the Big Easy. Follow these instructions to the letter, and there's no way you can go wrong.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir.
- Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately.
CLASSIC SAZERAC COCKTAIL
Steps:
- Gather the ingredients.
- Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
- In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube .
- Add the rye whiskey and stir.
- Discard the ice in the chilled glass. Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
- Pour the whiskey mixture into the absinthe-rinsed glass.
- Gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like. Serve and enjoy.
Nutrition Facts : Calories 164 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 3 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
SAZERAC
Rye is absolutely vital in a Sazerac, among the most supernaturally alluring of drinks and frequently a bartender's favorite. Peychaud's bitters, which are made by the Sazerac Company in Louisiana, are asked for here, and are lighter than the more commonly found Angostura variety. If you can't get your hands on some, try using your own favorite bitters. (The New York Times)
Provided by Rosie Schaap
Categories brunch, dinner, easy, lunch
Number Of Ingredients 6
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.
SAZERAC
An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 3.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0.9 mg, Sugar 2.3 g
CLASSIC SAZERAC
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.
SAZERAC
The Sazerac was invented by pharmacist Antoine Amedee Peychaud in New Orleans sometime in the early 1800s. In his French Quarter drugstore, M. Peychaud served his concoction of Sazerac cognac, absinthe, sugar, and his homemade bitters in the large end of an egg cup-what the French call a coquetier. (There had been speculation that the word cocktail comes from the mispronunciation of coquetier, but this myth has been disproven.) Later, rye whiskey replaced Sazerac cognac because it was more readily available, but the name stayed. The traditional making of a Sazerac is a ritual still practiced in New Orleans. It begins with the bartender pouring Herbsaint into a rocks glass, then tossing the glass in the air while yelling "Sazerac!" Coating the inside of a glass with liquor is referred to as "seasoning" the glass. The glass is then chilled as the cocktail is made. At Employees Only, we make Sazeracs by seasoning the glass with our Absinthe Bitters, and we use Angostura bitters in addition to Peychaud's.
Yield makes 1 drink
Number Of Ingredients 7
Steps:
- Pour the Absinthe Bitters into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill. Place both sugars in the bottom of a mixing glass and saturate them with the Peychaud's and Angostura bitters. Muddle the sugars and bitters into a consistent paste. Add the whiskey and stir gently. Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass and garnish with a lemon twist.
- Dominant Flavors: whiskey with citrus on the nose
- Body: full with high alcohol content
- Dryness: medium
- Complexity: high with subtle complexity
- Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
- Finish: lingering with anise overtones
- Glass: rocks
SAZERAC
Indulge in a classic sazerac cocktail, with whiskey, absinthe, bitters and an orange garnish. Try on the rocks if you'd prefer
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
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