Sazerac: The World's Greatest Cocktail
We've discovered our favorite drink. Ever. Hands down. As you can tell, it's been absinthe-palooza over here at the Liquor Snob offices this week, with reviews of both Duplais and Artemesia absinthes going live yesterday.
After the tasting, we decided to branch out a bit and mix some cocktails. It wasn't that we were bored with the good old "louche the absinthe with water and have deep conversations" thing - we just felt we had to round out the experience. The first one we tried was a Sazerac, and we might have tipped our hand with the title of this post about how we felt - see below for the recipe.
We've heard good things about the Sazerac for a while, but we just didn't have access to absinthe to mix them up. OK, we could've gotten our hands on some Pernod, but we wanted to do it right. Now that we have access...we've been making them like you read about. Why? Because it's the best drink recipe ever. It's spicy and savory, beautiful and...did we say beautiful? Before we forget, the rye we used, on top of the real absinthe, was Rittenhouse Bottled in Bond, and its 100 proof kick really added a layer to the affair. Man, we get teary every time we think about this drink. Pardon us while we go mix another one.
Check out our favorite recipe, from Gumbo Pages:
After writing in Looka! about my 2000 trip home for Jazzfest and my rediscovery of the Sazerac as being my favorite cocktail of all time, a gentleman wrote in to ask why I didn't talk about having any Hurricanes during my visit home.
I replied, "Hurricanes are for tourists. Sazeracs are for natives." Here's how you make one.
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
3 - 4 dashes Peychaud's bitters
2 ounces rye whiskey (most New Orleans bars use Old Overholt)
1/4 teaspoon Herbsaint, a New Orleans brand of anise liqueur
(You may use Pernod, or some other pastis or absinthe substitute)
Strip of lemon peel
The traditional method: Pack a 3-1/2 ounce old fashioned glass with ice. In a cocktail shaker, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink. Or, as Stanley Clisby Arthur says, "Do not commit the sacrilege of dropping the peel into the drink."
from Gumbo Pages
That's our favorite recipe, but since our camera's on the fritz we kifed the image from here, which offers another recipe (thanks Post Gazette).
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Posted by Jake Jamieson at March 9, 2007 7:50 AM
I have to say, the Sazerac is probably my favorite cocktail of all time as well; it's probably my favorite drink of any kind, in spite of the fact that I pretty much live and breathe absinthe.
Once (erroneously) thought to be the first cocktail ever, it remains the benchmark for me. My first and still favorite was at the Carousel Bar in the Hotel Monteleone in New Orleans and made with Sazerac straight rye whiskey. It was an epiphany.