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
SAZERAC COCKTAIL
There's a lot to love about this classic whiskey and bitters beverage. The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou.
Provided by Home Happy Hour
Categories Trusted Brands: Recipes and Tips
Time 5m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 2.8 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
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
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar over simple syrup, which is made of equal parts water and sugar, because it gives him the option of increasing the drink's sweetness without diluting it.
Provided by Chris McMillian
Categories Cocktail House Cocktail New Orleans Rye Whiskey Pernod Liqueur Bitters Alcoholic Cocktail Party Mardi Gras Drink
Yield Makes 1 drink
Number Of Ingredients 7
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.
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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