Aug 082011

The Sazerac is a classic New Orleans drink. There are a number of stories about its creation and the history of the name. I’m not going to recount them here.

This is a drink best served neat, in a chilled rocks or similar small glass. I prefer glasses that have curved sides. Just a personal aesthetic thing.

Here’s the ingredients the way I like them:

  • 2 oz Rye Whiskey (Redemption, Templeton, Michters, and Rittenhouse all please me, but I haven’t tasted everything on the market, yet. I will say that I find Jim Beam’s (ri)1 a little overrated, and am saddened not to like Bulleit’s Rye more).
  • 1/2 oz simple syrup
  • 3 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters
  • Absinthe or Absinthe substitute (Herbsaint, Absente, Pernod, Ricard)

Start by chilling your glass. If you haven’t been keeping the glass in the freezer, fill with crushed ice and a little water and set aside. Mix Rye, syrup, and bitters with ice in a mixing glass for about a minute. Nice and cold. Dump the ice from your chilled glass (if you used it) and put a couple drops of Absinthe in and swirl the glass until it is coated. Dump the excess. (I’ve recommissioned an empty bitters shaker to hold Absinthe, just for this purpose…) Strain your mixed ingredients into the glass and add a strip of lemon peel.

The herbal balance of this is delicious. I’ve tried leaving out the Angostura and changing the amount of Peychaud’s, but 3 and 2 is what makes my mouth the happiest.

This is, if you didn’t notice, a spirit driven drink, so pace yourself with this. I tend to enjoy this unaccompanied by food – either sipping it while I prepare a meal (driving the grill on the deck) or while the dinner settles in my stomach. Give it a try.


 Posted by at 7:46 pm
Jul 172010

California discount remainders store Marshalls had bottles of agave nectar today, so we bought some… as it is the new black in upscale cocktails. I made a drink created for the launch party for the movie The Departed, the Departini.

2 oz reposado tequila
1 oz cognac
1 oz cointreau (or any top shelf orange liquor)
Juice of one lime
1 tbsp (I used less as I am not a sweet person) agave nectar

Combine with ice in a cocktail shaker. Shake. Pour into a martini glass.

Delicious, and dangerously alcoholic. My wife, Miranda, described it as “a margarita martini”. However, I am starting to feel a bit guilty that I choose my cocktails so carefully. I need to start using a random recipe generator so I can drink something nasty and write a bad review.

 Posted by at 6:30 pm