SAZERAC COCKTAIL
This traditional New Orleans cocktail is made with rye, sugar, bitters, lemon and just a rinse of absinthe. It's been made the same way -- without complaints -- by generations of bartenders in the Big Easy. Follow these instructions to the letter, and there's no way you can go wrong.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir.
- Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately.
SAZERAC
The classic Sazerac recipe expertly balances whiskey with sugar, bitters and absinthe. Stir one up to channel New Orleans.
Provided by Liquor.com
Time 3m
Number Of Ingredients 8
Steps:
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube, water and the Peychaud's and Angostura bitters.
- Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
- Strain into the prepared glass.
- Twist the lemon peel over the drink's surface to express the peel's oils, then garnish with the peel.
Nutrition Facts : Calories 201 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 3 g, Fat 0 g, UnsaturatedFat 0 g
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.
MAKE-AHEAD SAZERAC
Try our make-ahead recipe for the Sazerac cocktail for a crowd. A New Orleans classic drink recipe made with rye whiskey, absinthe, and bitters.
Provided by Rob Willey
Number Of Ingredients 5
Steps:
- Combine 3 cups rye whiskey, 1/3 cup simple syrup, 1 tablespoon absinthe, 1 1/2 teaspoons Angostura bitters, and 3/4 cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Divide among chilled rocks glasses and garnish each with a lemon twist.
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
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
THE ORIGINAL SAZERAC
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
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 (THE BIG EASY'S FIRST COCKTAIL)
Just in time for Mardis Gras. Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.
Provided by LMillerRN
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.
- Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside.
- Combine whiskey, bitters, sugar syrup, and a few ice cubes in a cocktail shaker; stir to chill.
- Discard ice cubes in cocktail glass. Coat inside of glass with liqueur, shaking out excess liqueur. (For stronger licorice flavor, leave excess liqueur in glass.) Rub lemon rind over rim of glass, and discard rind.
- Strain whiskey mixture into prepared glass. Serve drink immediately.
Nutrition Facts : Calories 913, Sodium 4.7, Carbohydrate 200, Sugar 199.9
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