I can’t explain the way cocktails have eased their way into our lives this year. Not that long ago, I was still prefacing every mixed drink comment I made with “I don’t usually like cocktails, but…” and now suddenly we have a full cabinet of liqueurs and a Boston shaker. Hm.
We first met the Sazerac (the Official Cocktail of New Orleans) about a year ago, at Star Bar. Phyllis, our favorite bartender, had taken it upon herself that month to get as many customers as possible to order Sazeracs, just so she could have the fun of making them. Jon had been wanting to try one, so we were in luck. When she set the drink down in front of him (I believe she served it up, in a cocktail glass) we each tried it. We weren’t sure if we loved it, but we were definitely intrigued.
Later, when we finally managed to find some Peychaud’s bitters (had to order them online), we started experimenting with Sazeracs at home. One day, out of the blue, I discovered I love them. My preferred presentation is in a rocks glass (built in the glass), with just a couple of ice cubes, and a sizable lemon twist. It makes me happy. Who knew?
The following recipe is based on the Mr. Boston’s version, and I like it very much. We have a very different version by Dale DeGroff that uses both rye and Cognac, which we don’t currently possess. We’ll get around to it one of these days.
The Sazerac Cocktail
adapted from Mr. Boston: Official Bartender’s Guide
- 1/2 tsp Pernod or Absinthe
- 1 dash Peychaud’s Bitters
- 1/2 tsp simple syrup or 1 sugar cube
- 2 oz rye whiskey
Rinse an old-fashioned glass with the Pernod. Add the bitters and sugar and muddle together. Add the whiskey and stir. Add two ice cubes and a lemon twist and serve.