Best 9 Sazerac Recipes
**Sazerac: A Timeless Classic Cocktail Rooted in New Orleans Tradition**
Indulge in the timeless charm of the Sazerac, a classic cocktail that has captured the hearts of connoisseurs for centuries. This iconic libation, deeply rooted in the rich history of New Orleans, is a harmonious blend of rye whiskey, absinthe, Peychaud's bitters, and a sugar cube, elegantly served in an Old Fashioned glass. Embark on a journey through three distinct Sazerac recipes featured in this article, each offering a unique interpretation of this celebrated cocktail. Discover the traditional Sazerac, a faithful rendition of the original recipe that embodies the essence of this legendary drink. Delve into the Sazerac Variation, a modern twist that incorporates the subtle smokiness of mezcal, adding a layer of complexity to the classic flavor profile. Finally, be captivated by the Brandy Crusta Sazerac, an intriguing variation that swaps rye whiskey for brandy and introduces a delightful sugar crust, elevating the Sazerac experience to new heights.
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
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.
SAZERAC COCKTAIL
The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 7
Steps:
- Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon 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.
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
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
Paul Gustings, the bartender at Broussard's in New Orleans, is nothing if not exacting when it comes to his Sazerac. "It has to be Old Overholt," he said of his choice of rye. And not the standard two ounces, but an ounce and three-quarters. The glass must be rinsed with the anise-flavored liqueur Herbsaint, not absinthe. And, he said, "I use much more Peychaud's that others do: 11 dashes." That's only, however, if you're halfway through the bottle of bitters. If you've just opened it, it's 13, according to Mr. Gustings, who says the dashes are smaller at that point; if you're near the end, make it 10 dashes. The extra dose of bitters gives the drink a rosier glow than most Sazeracs, and a very dry finish.
Provided by Robert Simonson
Time 2m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Chill a rocks glass. Meanwhile, in a mixing glass three-quarters filled with ice, mix the rye, simple syrup and bitters and stir until chilled, about 30 seconds.
- Pour the Herbsaint into the chilled rocks glass and rotate until the liqueur coats the inside of the glass. Strain the contents of the mixing glass into the rocks glass. Rub the lemon twist along the rim of the rocks glass, twist over the drink and discard.
SAZERAC
Classic New Orleans, just mentioning this cocktail conjures the sounds of James Booker, Sugar Boy Crawford and the like. The preparation rivals the taste and comfort of the cocktail. The next time you are in the Big Easy, spend a little time bar hopping for Sazerac. Entertainment is sure to follow.
Provided by Patrick Johnson
Categories Cocktails
Time 5m
Number Of Ingredients 6
Steps:
- 1. Fill an Old Fashioned glass with ice.
- 2. Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.
- 3. Add the rye, the two bitters, and a few cubes of ice, and stir.
- 4. Discard the ice from the first glass, and pour in the absinthe.
- 5. Turn the glass to coat the sides with the absinthe; then pour out the excess.
- 6. Strain the rye mixture into the absinthe-coated glass.
- 7. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished
Tips:
- Use high-quality rye whiskey for the best flavor. Rittenhouse Rye and Sazerac Rye are two popular brands used in Sazeracs.
- Make sure the absinthe rinse is thin and even. Too much absinthe can overpower the other ingredients.
- Use a large ice cube or sphere to chill the Sazerac. This will help to prevent dilution and keep the drink cold.
- Garnish with a lemon twist. This adds a bright citrus note to the drink.
- Experiment with different types of bitters. Peychaud's and Angostura are the most common, but you can also try other brands or flavors.
Conclusion:
The Sazerac is a classic New Orleans cocktail that is perfect for any occasion. It is a simple drink to make, but it packs a lot of flavor. The combination of rye whiskey, absinthe, bitters, and sugar is perfectly balanced and refreshing. If you are looking for a new cocktail to try, the Sazerac is a great option.
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
