Sazarac Cocktail

A revisit to the Sazarac cocktail.  A friend requested Sazerac. We did have one on Feb 10, 2011 at Juban's Restaurant in Baton Rouge. It was good there, but it was served on ice, which is a no-no according to most books!

This was an excellent drink, at least to me, consisting of several complex flavors - anise, the rye whiskey, bitters - they all were distinguishable and also blended well.



Recipe  is courtesy of Kevin Lacassin at NolaFoodie.com

2 oz Rye Whiskey
1/2 oz Simple Syrup
5 dashes Peychaud's Bitters
2 dashes Angostura Bitters
1/4 oz Pernod
1 lemon twist

Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled 3/4 with ice, add rye whiskey, simple syrup, Peychaud's Bitters and Angostura Bitters.
Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside.  (do not shake a Sazerac).
Empty the ice and water from the rocks glass, and pour in a bit of Pernod and toss the glass (or roll it) to coat the entire inside.
Pour out any excess.
Strain your cocktail from the shaker into the Pernod lined glass.
Twist a lemon peel over the glass, rim the glass, and then drop it in.
                                                                          

Hasty Cocktail

The cocktail of the day was ... a 'Hasty Cocktail'  (on page 96 of the bartender's guide).  It is an interesting combination of Absinthe with vermouth and gin, quite good and worth repeating.

3/4 oz Dry Vermouth Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Pernod
1 teaspoon Grenadine

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Green Opal Cocktail

For those of us who enjoy a taste of liquorice once in a while, as I do, here is another Absinthe Substitute cocktail, a 'Green Opal Cocktail'.

The recipe (page 95 of the Bartender's Guide).

1/2 oz Gin (Booth's)
1/2 oz Anisette (LeRoux)
1 oz Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass.

I enjoy Pernod or Absinthe just mixed with water so this cocktail was good, per my taste. Actually better than the water mix.

Cheers!

Rattlesnake Cocktail

Today we mixed another outstanding cocktail - a 'Rattlesnake Cocktail'. The taste belied the name, fortunately.

The recipe (page 145 of the Bartender's Guide):

1 1/2 oz Whiskey (Old Forester Bourbon)
1 Egg White (I left this out!)
1 teaspoon Lemon Juice
1/2 teaspoon Powdered Sugar (I used 1 tsp of sugar syrup)
1/4 teaspoon Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

This was about the best whiskey cocktail we've had. The weather has also been outstanding. Everything is better in weather like this!

Salud!

Presto Cocktail

Tonight we chose to mix a 'Presto Cocktail' (page 141 of the Bartender's Guide).  It was a very good drink, better than the one we had last night. A definite redo!

The recipe:

1 tablespoon Orange juice
1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Brandy (E&J XO)
1/4 teaspoon Absinthe Substitute (Pernod)


Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Modern Cocktail

The choice today was a 'Modern Cocktail' (page 124 of the Bartender's Guide).  It was an interesting mix of liquors and did taste quite good.  Olga did not like it as much as I did, however. I would definitely have another.

The recipe:


1 1'2 oz Scotch (Dewar's White Label)
1/2 teaspoon Lemon Juice
1/4 teaspoon Absinthe Substitute (Pernod)
1/2 teaspoon Jamaica Rum (Myer's)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. Serve with a cherry.

Cheers.

Sazerac Cocktail

Olga and I enjoyed a birthday celebration today for our son-in-law at Juban's - a great restaurant in Baton Rouge. My daughter was there as well so it was a fun event.

I ordered our cocktail of the day (at lunch this time); a 'Sazerac Cocktail'. The drink was excellent, the hint of licorice was very nice and added to the good taste. The cocktail was garnished with a twist of lemon. My goal is to learn how to do twists like the one served in this drink.The picture didn't come out real well but it is the dark-colored glass on the right, not to be confused with the Chardonnay on the left!

The recipe from my Bartender's Guide:

1/2 tsp Pernod (Absinthe Substitute)
1 1/2 oz Rye Whiskey (Sazerac or Old Overholt)
2 tsp Sugar Syrup
3 dashes bitters

In an old-fashioned glass, swirl Pernod until inside
of glass is completely coated. Mix remaining ingredients
in cocktail shaker and strain into coated glass. Add a
twist of lemon.

Delightful!