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| The Sazerac |
The Sazerac
is classic and classy. But don't expect your favorite watering hole to know what a Sazerac is ("I've heard of them. What are they?") or how to make one. And chances are, they don't have the ingredients. So the pleasant burden of continuing tradition remains with the home mixologist.
First, a
mixologists’ secret: It’s not necessary,
to remember all the recipes for all the cocktails you’re interested in. If you’ve ever made a Manhattan or an Old Fashioned, you can
make a Sazerac, which uses rye instead of blended whiskey, adds a dash of absinthe and slightly different bitters.
The Traditional Sazerac
2 oz Sazerac Rye
1 tsp Utrafine sugar or simple syrup
Dash Peychaud’s Bitters
Absinthe
Take two rocks glasses, and place ice into
one, to chill the glass. Into the other,
place the sugar, bitters, and rye whiskey. Muddle the bitters and sugar, then swirl to mix. Empty the ice out
of the chilled glass, and add some absinthe.
Swirl to coat the inside of the glass, then pour out the excess absinthe.
Now pour the whiskey mixture into the chilled, absinthe-coated glass,
twist a lemon peel over the top, and drop it in the cocktail.
If you find it difficult to obtain Sazerac Rye, ask your
spirits seller for another good brand of rye.
Instead of absinthe, I use Pernod, because it’s more available and more
reasonably priced. And Peychaud’s
Bitters – although distinctive in flavor – also may not be available. But Angostura will suffice. If you enjoy this New Orleans specialty, you
can always invest in the traditional ingredients.
