Rye Whiskey Cocktail

Today was another lovely day here in Zachary with cocktails again enjoyed on our patio while awaiting the arrival of a visiting niece on her way to visit parents in Georgia.

The cocktail of the day was a 'Rye Whiskey Cocktail', on page no. 152 of Mr. Boston Official Bartender's Guide, publ. 1985. Olga and I both enjoyed the drink very much (as seems the usual case). It definitely is a cocktail designed to be gently sipped, rather than gulped!




The recipe:

1 Dash Bitters (Angostura)
1 tsp Powdered Sugar
2 oz Rye Whiskey (Old Overholt)

Shake with ice and strain into cocktail glass. Serve with a cherry. I also garnished with an orange slice.

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.
                                                                          

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!

Vieux Carré Cocktail

Today's cocktail was from the book "In the Land of the Cocktails, authored by the proprietors of Commander's Palace in New Orleans.  I selected a 'Vieux Carré Cocktail', which was very good, well worth having again.

The recipe:

1 oz Rye Whiskey (Old Overholt)
1 oz Cognac (E&J XO Brandy; not my $50 Cognac)
1 oz Sweet Vermouth (Dolin)
1/2 teaspoon Bénédictine
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters

Combine in a cocktail shaker with ice, shake vigorously and strain into a chilled Martini glass and serve immediately.

I chose to garnish with a twist of lime and a lemon wheel.