Eben Freemans Cognac Sazerac Recipes

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

EBEN FREEMAN'S COGNAC SAZERAC

Eben Freeman's Cognac Sazerac image

Try this Sazerac recipe from bartender Eben Freeman, which features Cognac.

Provided by Eben Freeman

Yield Makes 1 drink

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons (1/4 ounce) club soda
1 sugar cube (preferably rough-cut and unbleached*) or 1/2 teaspoon raw sugar, such as turbinado or Demerara
4 to 5 dashes Peychaud Bitters
5 tablespoons (2 1/2 ounces) VSOP Cognac
1 tablespoon (1/2 ounce) absinthe
1 cup ice
1 lemon

Steps:

In chilled cocktail shaker or pint glass, pour club soda over sugar cube. Using muddler or back of large spoon, gently crush sugar cube. Swirl glass until sugar dissolves, 20 to 30 seconds, then add bitters and Cognac and set aside.
Pour absinthe into chilled double old-fashioned glass or stemless wineglass. Holding glass horizontally, roll between your thumb and forefinger so absinthe completely coats the interior, then discard excess.
Add ice to cocktail and stir until well chilled, about 20 seconds. Strain cocktail into chilled glass rinsed with absinthe. Using channel knife, cut thin 4-inch strip of peel from lemon directly over glass, then place peel in glass and serve.

EMERIL'S SAZERAC COCKTAIL

Emeril's Sazerac Cocktail image

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

Ingredients

sugar, 1 lump
3 drops peychaud's bitters
1 dash Angostura bitters
3 ounces rye whiskey, 1 jigger
1 dash Herbsaint or 1 dash pernod liqueur
1 piece lemon peel

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

Sazerac Cocktail image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 tsp. sugar
3-4 dashes Peychaud's bitters (not Angostura)
2 oz. cognac or rye whiskey
1 small dash Herbsaint or pernod
1 strip of lemon peel

Steps:

Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.

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