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Sazerac experts??

#1
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10/28/08 at 7:54pm
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Rum or bourbon?

Which bitters?

Help!

 anticooler than you

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#2
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11/12/08 at 8:42am
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  • Location: lafayette, la
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Comprex, below is the definitive recipe for a true, New Orleans sazerac.....

www.gumbopages.com/food/beverages/sazerac.html

Use only Peychaud bitters along with a good Cognac/rye whiskey...I use the half and half approach...no herbsaint! Absinthe only to give a few tears on the edge of glass, discard as much of it as you can. Heavy bottom old fashion glasses gives it true aesthetics....

This is the drink of old New Orleans; will make ya quite drinkin' those sweet bourbon drinks! enjoy!
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#3
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11/12/08 at 9:42am
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I begin to see the enormous errors of my starting assumptions.

 anticooler than you

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#4
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11/12/08 at 9:50am
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  • Location: New Mexico
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Eeekk! Rum? Bourbon? Rye!
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#5
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11/12/08 at 9:55am
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  • Location: New Mexico
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And not just any rye. Use a good quality American rye. Rittenhouse is quite good and also doesn't cost an arm and a leg. I agree with Ragin' that absinthe adds the best anise note and please step lightly with it. Peychaud bitters, for sure, and don't forget the twist.
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#6
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11/12/08 at 12:07pm
  • Joined: August 2006
  • Location: Park City, UT
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I think I've found a new toy to play with. Top recipe there - well done!
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#7
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11/14/08 at 11:13am
  • Joined: February 2001
  • Location: sactown
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Quote:
Originally Posted by comprex View Post
Rum or bourbon?

Which bitters?

Help!
Neither...Rye.

Peyschaud's
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#8
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11/14/08 at 11:48am
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I pretty much knew Bears would know more than an Orlando bartender

Thanks, and where were you guys a month ago?

 anticooler than you

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#9
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11/20/08 at 12:36pm
  • Joined: April 2006
  • Location: VA
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He wasn't a bartender. He was a chef from a major NOLA restaurant (can't remember which one now) who had to shame-facedly call his restaurant to get the recipe. All the boothworkers were teasing him about it.
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#10
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11/24/08 at 6:30am
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Drinking report #1, relevant changes italicized

Prototypes #1 and 2 :

50% Sazerac rye / 50% VSOP , 100% Peychauds

Surprisingly strong brandy flavor overwhelms lemon twist. Most of the flavor notes are on the finish, the initial nose is all brandy. Not really coming together here.

Prototype #3

100% Sazerac rye, 4 dashes Peychauds, dash of Angostura, nuked lemon twist.

Subtle flavors open up in the front. Much more lemony, much more anise coming up. This might be worthwhile after all.

Prototype #4

100% Sazerac rye, 4 dashes Peychauds, dash of orange bitters, nuked lemon twist

Aha! me likey.

 anticooler than you

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#11
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11/24/08 at 6:40am
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Try this some time, Comprex...

Three measures of Gordon's Gin, one of vodka, one of absinthe
Serve over ice with a slice of lime.

If God hadn't meant us to ski, why did He give us mountains, snow and gravity?

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#12
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11/24/08 at 6:48am
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Quote:
Originally Posted by Wear The Fox Hat View Post
Try this some time, Comprex...

Three measures of Gordon's Gin, one of vodka, one of absinthe
Serve over ice with a slice of lime.
I was doing something like that over the late summer, then shifted to muddling artemisia and rosemary and assorted other garden things in gin/vodka.

The Sazerac is funky and kinda awesome 'coz it promises to integrate the major perfume families (citrusy, minty-ferny-herbaceous, oaky caramel, spicy) into one drink. I don't know any other cocktail that does that? I think I'm going to give this one a couple months more experimentation.

 anticooler than you

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#13
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2/21/09 at 7:28pm
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Drinking report #3, prototypes 5, 6, 7

 

100 % Sazerac rye, Pernod, 4 dashes Peychauds, add sugar last.

 

Interesting.     Initial syrup/caramel aroma opens up to all sorts of bitter, pepper, spice flavors.   I like this.

 

 

 anticooler than you

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