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Message
Give me your Sazerac recipe
Posted on 11/30/14 at 8:44 am
Posted on 11/30/14 at 8:44 am
The store had all the ingredients last night so I picked up:
Bulleit Rye Whiskey
Peychaud's bitters
Herbstaine
Sugar cubes
lemon (for lemon peels)
I did:
Ice in one sazerac glass to chill
In 2nd glass, sugar cube with three dashes of Peychaud's then muttle the sugar cube.
Add 1 & 1/2 oz of whiskey.
Take ice out of first glass, and coat with Herbstaine, then pour other glass into chilled glass with lemon peel.
I did not taste right.
How are you making our Sazerac's at the house?
Bulleit Rye Whiskey
Peychaud's bitters
Herbstaine
Sugar cubes
lemon (for lemon peels)
I did:
Ice in one sazerac glass to chill
In 2nd glass, sugar cube with three dashes of Peychaud's then muttle the sugar cube.
Add 1 & 1/2 oz of whiskey.
Take ice out of first glass, and coat with Herbstaine, then pour other glass into chilled glass with lemon peel.
I did not taste right.
How are you making our Sazerac's at the house?
4
Posted on 11/30/14 at 9:18 am to Fishwater
Did you pour out the excess Herbsaint? I use a mister to spray the glass
Posted on 11/30/14 at 9:20 am to hobotiger
I did, but i think I had way too much to coat the glass in the first place.
It tasted way too much like a straight up Whiskey drink vs a Sazerac.
Think I need more Peychaud's.
I'll report back after I make one tonight.
It tasted way too much like a straight up Whiskey drink vs a Sazerac.
Think I need more Peychaud's.
I'll report back after I make one tonight.
Posted on 11/30/14 at 10:53 am to Fishwater
I use 5 dashes of bitters but then 2 oz of rye. I put the absinthe (1/3 oz) in with the ice, swish it around, then toss once chilled.
Posted on 11/30/14 at 2:22 pm to Fishwater
I love sazeracs and have found a game changer to be making a small bit of simple syrup instead of a sugar cube.
Other than that,
3 oz Bulleit Rye
3/4 oz of simple syrup
3-4 dashes of peychauds
Other than that,
3 oz Bulleit Rye
3/4 oz of simple syrup
3-4 dashes of peychauds
Posted on 11/30/14 at 2:58 pm to Wasp
No absinthe (or subst like Herbsaint)=No Sazerac.
According to Stanley Arthur's "Famous New Orleans Drinks.."(1937)
1 lump sugar
3 drops Peychaud's
1 dash Angostura
1 jigger Rye
1 dash absinthe
Slice lemon peel
Use method in OP except only squeeze lemon peel over glass dont add peel to the drink itself.
According to Stanley Arthur's "Famous New Orleans Drinks.."(1937)
1 lump sugar
3 drops Peychaud's
1 dash Angostura
1 jigger Rye
1 dash absinthe
Slice lemon peel
Use method in OP except only squeeze lemon peel over glass dont add peel to the drink itself.
This post was edited on 11/30/14 at 3:00 pm
Posted on 11/30/14 at 5:52 pm to Fishwater
Ingredients
3 oz Sazerac Rye
1/4 oz Simple syrup
5 drops Peychaud's Bitters (to taste)
1 rinse Absinthe (in a aersolizer)
1 twst Lemon zest (as garnish)
Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir first three ingredients with ice, then empty serving glass and spray with one pump of Absinthe. Next strain and serve with oversized ice cube or sphere. Finally express the lemon zest over the drink and rub around the rim of the serving glass. Do not add the zest to the drink.
3 oz Sazerac Rye
1/4 oz Simple syrup
5 drops Peychaud's Bitters (to taste)
1 rinse Absinthe (in a aersolizer)
1 twst Lemon zest (as garnish)
Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir first three ingredients with ice, then empty serving glass and spray with one pump of Absinthe. Next strain and serve with oversized ice cube or sphere. Finally express the lemon zest over the drink and rub around the rim of the serving glass. Do not add the zest to the drink.
This post was edited on 11/30/14 at 5:53 pm
Posted on 11/30/14 at 9:44 pm to DocHolliday1964
quote:
No absinthe (or subst like Herbsaint)=No Sazerac.
According to Stanley Arthur's "Famous New Orleans Drinks.."(1937)
1 lump sugar
3 drops Peychaud's
1 dash Angostura
1 jigger Rye
1 dash absinthe
Slice lemon peel
Use method in OP except only squeeze lemon peel over glass dont add peel to the drink itself.
This is the traditional Sazerac that I use. Follow these rules.
Posted on 11/30/14 at 10:01 pm to polizei11
I just bought a bottle of High West rye whiskey yesterday. Time to get busy.
Posted on 12/1/14 at 12:01 am to Fishwater
Posted on 12/1/14 at 1:50 am to BlueDogTiger
I suggest using the "Sazerac" brand rye. That stuff is actuall a really good whiskey. Like stunningly good. I drink a lot of that stuff straight strictly because it tastes good.
I've made Sazerac cocktails professionally before and I only used a solid dash of herbsaint and spun the fool out of the glass without pouring it out.
Throw the ish in the air spinning and yell "sazerac" thats the secret
I've made Sazerac cocktails professionally before and I only used a solid dash of herbsaint and spun the fool out of the glass without pouring it out.
Throw the ish in the air spinning and yell "sazerac" thats the secret
This post was edited on 12/1/14 at 1:51 am
Posted on 12/2/14 at 8:23 pm to DocHolliday1964
Somehow I forgot that part of the drink.
I use Herbsaint Legendre in a mister.
I use Herbsaint Legendre in a mister.
Posted on 12/2/14 at 10:13 pm to Wasp
quote:
Somehow I forgot that part of the drink. I use Herbsaint Legendre in a mister.
It's all good!
Anybody using any of the newly (relatively) available absinthes? If so, which and why? Just curious. TIA
Posted on 12/3/14 at 9:23 am to DocHolliday1964
Where'd you get the mister?
Posted on 12/3/14 at 10:18 am to LSUDav7
Cooking stores. On line bar supply company should carry.
Posted on 12/3/14 at 10:35 am to DocHolliday1964
quote:
Anybody using any of the newly (relatively) available absinthes? If so, which and why? Just curious. TIA
I have a bottle of the one distilled in NOLA and have been using that. I think it is really good but to be fair the only reason I am using it is because I was drunk and bought a bottle of it. I cannot justify the 60 dollar price tag for the bottle. It is not THAT much better than Herbsaint IMO
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