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Feb 21, 2024 · Muddle the sugar cube with a splash of water, then add the bitters to the whiskey. Bitters. Use a combination of bitters instead of just one. For a bit of dilution, stir the whiskey mix with a few small ice cubes, then strain into the rinsed glass. Use 1 teaspoon of rich (2:1) simple syrup instead of a sugar cube.
- (111)
- American
- Beverage, Cocktail
Lemon twist. PREPARATION: Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir.
- Cocktail
- 1
Jun 17, 2021 · 4-6 dashes Peychaud’s Bitters. ~1/8 oz (1 tsp.) absinthe. Take a rocks glass and either chill it in the freezer or with ice water. While it gets cold, in a separate mixing glass, combine liquid ...
- Best Practices: Sazeracs Are Boozy But Balanced
- What to Do When Making A Sazerac
- What to Avoid When Making A Sazerac
“It is consistently the most inconsistently made cocktail in the world,” Chris Hannah, proprietor of New Orleans’ Manolitoand Jewel of the South, says of the Sazerac. “Everyone and every bar does something differently.” Hannah would know. The Sazerac has deep roots in his city, and some historians believe the Sazerac was America’s first cocktail, c...
Chill the glass.
Since this drink is served “down” (bartending-speak for chilled but without ice), you want to get your glassware as cold as possible. This might seem fussy — and it does require at least 30 minutes’ advance planning to wedge a glass into the freezer — but it’s a vital step before your absinthe rinse. “Without chilling the glass, the absinthewill sink and mix into the cocktail,” Eileen Chiang, beverage manager and assistant general manager at Wayan in NYC, says. If that happens, the heavy flav...
Use a strong base spirit.
In any mixed drink, alcohol content matters because it balances sweetness and acidity. Sazeracs are boozy cocktails, so the proof of your rye(or Cognac) needs to offset the other components. “I prefer my base spirit to be around 100 proof for my Sazeracs,” says Leo Robitschek, bar director and managing partner of Make It Nice, the restaurant group that includes NYC’s Eleven Madison Park and NoMad locations in New York, Los Angeles, and Las Vegas. “Not all whiskies and Cognacs are the same, an...
Give Cognac a try.
If you happen to have a bottle of Cognaclying around the house, this is a great opportunity to make what Alex Holder, of McGuire Moorman Hospitality in Austin, Tex., calls “the OG version” of the Sazerac. When you’re making a Sazerac with Cognac, however, it’s not an even trade. Since rye is more alcoholic (80 to 100 proof, versus Cognac’s 60 proof), you’ll want to tweak your other ingredients accordingly. “Do give Cognac as the base spirit a shot, and when you do, use absinthe to up the proo...
Don’t skip the citrus.
Some bartenders like to leave the lemon twist in, whereas others simply expressit over the top of the drink and then discard it. All agree, however, that the presence of lemon adds necessary flavor and acidity to this very boozy drink. If you do decide to leave the twist in the finished cocktail, Chiang notes that “the size of the lemon peel matters… Having a peel that’s too large or has too much pith can overpower the cocktail with bitterness from the oils coming from the fruit.” There are a...
All bitters are not the same.
“You must use Peychaud’s,” Swet says. Chiang agrees: “Never Angostura bitters, Peychaud’s only!” Best of all, by sticking with New Orleans' signature bitters, you'll ground this often-consistently made cocktail in homegrown tradition.
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Watch our step-by-step recipe video on how to make a classic New Orleans Sazerac cocktail by Bar Goto's head bartender Mathew Resler in NYC. ... Sazerac recipe: Ingredients: 2 oz rye 1/4 oz simple ...
3 days ago · “Two bartenders, given the same Sazerac recipe, can make two drinks that taste very different.” Of course, one of the biggest questions up for debate is which base spirit to use: rye or Cognac. One version of the drink’s history purports that the latter was the original base spirit until the phylloxera plague of the late 19th century created shortages.
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Jun 28, 2023 · Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters. Add the rye whiskey, fill the mixing glass with ice and stir 15–20 seconds, until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink’s surface to ...
