Hibiscus Sazerac Recipes
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
Provided by Food Network
Number Of Ingredients 6
Steps:
- In an ice-filled mixing glass, stir together 3 dashes Peychaud bitters, 3 dashes Angostura bitters, 2 ounces bourbon, and simple syrup or sugar. Into chilled rocks glasses, add a splash of Ricard, swirl, and pour out. Strain the Sazerac into the chilled rocks glasses. Garnish with lemon peels.
HIBISCUS SAZERAC
"I created this cocktail for an Iron Chef battle in Hawaii."
Provided by Masaharu Morimoto
Categories beverage
Yield 1 drink
Number Of Ingredients 0
Steps:
- Combine 2 ounces rye whiskey and a dash each of hibiscus syrup and hibiscus bitters in a cocktail shaker with ice; stir well. Add a dash of absinthe to a chilled rocks glass and swirl to coat. Strain the drink into the glass (add fresh ice, if desired). Garnish with a lemon twist.
SAZERAC
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
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
The Sazerac was invented by pharmacist Antoine Amedee Peychaud in New Orleans sometime in the early 1800s. In his French Quarter drugstore, M. Peychaud served his concoction of Sazerac cognac, absinthe, sugar, and his homemade bitters in the large end of an egg cup-what the French call a coquetier. (There had been speculation that the word cocktail comes from the mispronunciation of coquetier, but this myth has been disproven.) Later, rye whiskey replaced Sazerac cognac because it was more readily available, but the name stayed. The traditional making of a Sazerac is a ritual still practiced in New Orleans. It begins with the bartender pouring Herbsaint into a rocks glass, then tossing the glass in the air while yelling "Sazerac!" Coating the inside of a glass with liquor is referred to as "seasoning" the glass. The glass is then chilled as the cocktail is made. At Employees Only, we make Sazeracs by seasoning the glass with our Absinthe Bitters, and we use Angostura bitters in addition to Peychaud's.
Yield makes 1 drink
Number Of Ingredients 7
Steps:
- Pour the Absinthe Bitters into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill. Place both sugars in the bottom of a mixing glass and saturate them with the Peychaud's and Angostura bitters. Muddle the sugars and bitters into a consistent paste. Add the whiskey and stir gently. Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass and garnish with a lemon twist.
- Dominant Flavors: whiskey with citrus on the nose
- Body: full with high alcohol content
- Dryness: medium
- Complexity: high with subtle complexity
- Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
- Finish: lingering with anise overtones
- Glass: rocks
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