Sazerac Cocktail
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| "this is an absolutely exquisite cocktail. as you sip it, you come across |
| layer after layer of flavor -- the warmth and glowing burn of the rye, |
| effused with the flavors of spice and honey, the bite of the bitters |
| balanced with the sweetness of the sugar, with the subtle yet complex |
| flavor of the anise underneath and the perfume of the lemon oil from the |
| twist feel like a symphony inside your mouth. this is also a drink that |
| warms up well, revealing even more flavors. sip it very slowly. savor it. |
| take your time with it. |
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| "there are recipes that call for angostura bitters as well as peychaud's |
| bitters for this cocktail. all i have to say is ... it wasn't invented |
| that way, |
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| m. peychaud didn't make it that way, they didn't serve it that way at the |
| original sazerac coffeehouse, even though tom handy's bartenders |
| eventually began adding that as well, so i'd just as soon leave them out. |
| i love the flavor of peychaud's bitters, and angostura bitters are |
| ubiquitous enough -- just about any drink you order that calls for bitters |
| (and there aren't many left) use only angostura.. give the little guy a |
| chance. |
| |
| although i love a sazerac made with rye whiskey, you can make a truly |
| spectacular drink" |
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| from: http://www.gumbopages.com/food/beverages/sazerac.html |
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| commander's palace, new orleans |
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| 1 | cube granulated sugar |
| 1 tsp | cold water |
| 2 oz. | rye whiskey |
| dash | pernod |
| dash | peychaud's bitters |
| 3 or 4 | ice cubes |
| | twist lemon peel |
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| dissolve the sugar in cold water in a mixing glass. add the whiskey, |
| pernod, bitters and ice cubes and stir well. strain into a well-chilled |
| glass, twist the lemon peel over the drink to release the oil, then drop |
| it in. |
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| serves 1. |
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| house & garden's drink guide |
| http://www.epicurious.com/db/drinking/d0001-d0099.hg/d0059.html |
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| (ID: 11751) Mirror: rec.food.recipes: Fri, Jul 18, 2003 |