Allen Katzs Sazerac Recipes

ABSINTHE SAZERAC

Absinthe Sazerac image

Camper English, a San Francisco-based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe. In this case, because absinthe has a very strong flavor, the recipe doesn't call for much. In fact, a large number of cocktails including the Sazerac, Corpse Reviver #2, and even some tiki drinks call for just a rinse of absinthe. It is always poured into the glass, swirled, and then discarded. But still, it adds a layer of complexity to the final cocktail.

Provided by Camper English

Yield Serves 1

Number Of Ingredients 7

Ingredients

1 1/2 cups ice cubes
1 cube or 1/2 teaspoon sugar
4 dashes Peychaud Bitters*
1/4 cup (2 ounces) rye whiskey
About 1/2 teaspoon absinthe
1 thin strip lemon peel
*Peychaud Bitters are available online at buffalotrace.com. If unavailable, Angostura Bitters can be substituted.

Steps:

Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.

THE ORIGINAL SAZERAC

The Original Sazerac image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

Herbsaint or anise flavored liqueur
1 1/2 ounces rye whiskey
1/2-ounce simple syrup
4 dashes Paychauds bitters

Steps:

Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.

SAZERAC

Sazerac image

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

Ingredients

1 3/4 ounces Old Overholt rye
1/8 ounce simple syrup (see note)
11 dashes Peychaud's bitters
3 dashes Herbsaint liqueur
Lemon twist

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

Sazerac image

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

Ingredients

2 tsp absinthe
50ml sugar syrup
1 tsp Peychaud's bitters
½ tsp Angostura bitters
200ml rye whiskey
ice
4 strips of orange zest

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

SAZERAC

Sazerac image

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

Ingredients

¼ teaspoon anise flavored liqueur
½ teaspoon white sugar
1 teaspoon water
2 dashes Peychaud bitters
ice cubes
¼ cup rye whiskey
1 lemon twist, for garnish

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