Best 3 Emerils Sazerac Recipes
In the realm of classic cocktails, the Sazerac stands tall as an iconic New Orleans libation. This sophisticated libation boasts a captivating history dating back to the 19th century, when it was first concocted in the bustling streets of the Crescent City. Its allure lies in the harmonious blend of rye whiskey, absinthe, and Peychaud's bitters, resulting in a drink that is both elegant and robust. Emeril Lagasse, the celebrated chef and culinary icon, presents his rendition of this time-honored cocktail, offering a unique twist that elevates the Sazerac to new heights. With his signature flair, Emeril introduces variations that cater to diverse palates, including a refreshing Sazerac Spritz, a tantalizing Pomegranate Sazerac, and a delightful Sazerac Old Fashioned. Each variation brings a distinctive character to this classic cocktail, showcasing the versatility and boundless creativity of Emeril's culinary artistry. Whether you prefer the traditional Sazerac or are enticed by the innovative twists, these recipes promise an unforgettable journey into the world of classic cocktails, sure to leave you captivated by their exquisite flavors and intriguing histories.
Here are our top 3 tried and tested recipes!
EMERIL'S SAZERAC COCKTAIL
From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.
Provided by alligirl
Categories Beverages
Time 5m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a small old-fashioned glass with cracked ice and set aside.
- In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
- With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
- Stir. Never use a shaker.
- Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
- Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
EMERIL'S SAZERAC
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
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
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your Sazerac. Choose a good rye whiskey, such as Rittenhouse or Old Overholt. Use fresh lemon juice and Peychaud's Bitters.
- Make your own simple syrup: It's easy to make your own simple syrup at home. Simply combine equal parts sugar and water in a saucepan and heat over medium heat until the sugar dissolves. Let cool completely.
- Chill your glass: Before you make your Sazerac, chill your glass in the freezer for at least 30 minutes. This will help to keep your drink cold and refreshing.
- Use a heavy hand with the Peychaud's Bitters: Peychaud's Bitters are a key ingredient in a Sazerac. Don't be afraid to use a heavy hand with them. Add a few dashes to your glass and stir to combine.
- Garnish with a lemon twist: A lemon twist is the perfect garnish for a Sazerac. It adds a bright, citrusy flavor to the drink.
Conclusion:
The Sazerac is a classic cocktail that is perfect for any occasion. It's easy to make and can be enjoyed by everyone. Follow these tips to make the perfect Sazerac at home. Cheers!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
