Sazerac Cocktail Ingredients RecipeAurora Catering's

Sazerac Cocktail
(Mostly Traditional)

Yield  2 Cocktails

 

Ingredients

2    OLD FASHION GLASSES (Frozen)


2    SUGAR CUBES
3    OZ RYE WHISKEY
  (Also see Chef Notes)

1/4 OZ   HERBSAINT ORIGINAL (See Chef Notes below)
4    DASHES PEYCHAUD BITTERS
2    STRIP LEMON PEEL (Curled)
 

Method

Pre-freeze the Old Fashion Glasses.

 

In a Boston shaker add sugar cubes and rye whiskey, mull.  Fill the shaker about half way with crushed ice, Herbsaint and Peychaud Bitters.  Shake for 10 seconds!

 

Ring glasses with lemon peel, twist and place one in each glass.  Pour shaker directly into each glass, do not strain.  SERVE IMMEDIATELY

 

Chef's Notes:
I have always liked Sazerac's Rye Whiskey, (My mom loved a brand called "Rock and Rye"... A whiskey with a half an orange, peel and all, inside the bottle!)   When I was on vacation in September of 2016, I was introduced to a bottle of Pendleton's 1910... In of all places.. Cimarron, NM!! WOW, it was fantastic... Pendleton 1910 is distilled in Canada with 100% RYE.. And true to form Canadian whiskeys are a little smoother then their Southern counterparts.  They also make several lines that a blends of Canadian and Mount Hood Oregon whiskeys..... 

 

Sazerac is now distilling two forms of Herbsaint, one with a silver label. AND one with the "Original" label. (See Picture above.....FIND, the Original, it is FAR SUPERIOR to the silver labeled one!! Use the silver labeled one for cooking Oysters Herbsaint

 

FROM THE SAZERAC DISTILLERS WEBSITE..

"In 1838,  Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. Thus, the world's first cocktail was born!

 

"By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

Oa pastis, was made according to a French recipe; "Herbsaint" was so named for the New Orleans term for wormwood - "Herb Sainte."

 

"In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe. "

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: February 18, 2017