Sazerac

Sazarac

My wife Bridget and I went to four bars in the New Orleans’ French Quarter to try Sazeracs and take away the best recipe. This was our favorite but after four Sazeracs I could only remember the recipe and not the name of the bar where I got it – maybe the Hotel Monteleone? sazerac Ingredients:

  • Anisette (or Pernod)
  • Peychauds bitters
  • Simple syrup*
  • 2 oz. Rye
  • Angostura bitters

rye2 Preparation: Put ½ shot of Anisette in a small rocks glass. Coat the sides of the glass with it and then add some ice. In another small rocks glass add: a few dashes of Peychauds Bitters and 1 tsp of simple syrup. Mix, add ice and stir. Add a shot of rye and stir. Empty ice and excess Anisette from 1st rocks glass and strain mix of Peychauds, syrup and rye into it. Float a few dashes of Angostura on top. Serve cold without ice. Three aromatics, sugar and Rye – that’s a Sazerac.

*Simple syrup – Heat one cup of sugar in one cup of water. Stir until it’s clear and liquid.

2 thoughts on “Sazerac”

  1. Hi Robert. Enjoying your adventures and recipes. Remember very vividly when Uncle Fran would sit at Grandmas’ table and carefully pour layer upon layer of liquors in a pony glass to “create” the “puss-cafe”! (excuse my spelling). Think it was seven colorful layers of liquors. Love how it looked!
    Thanks Rob. Happy & Healthy New Year to you both!

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