Here’s a contribution from my husband. Now if only he could perfect a beignet. Cheers!
We’re feeling New Orleans today. Would love some crawfish étouffée, oysters and, especially, a Sazarac cocktail, the quintessential drink of the Crescent City.
A Sazarac has history, an amazing sweet-strong taste that works both in cool and warm temps, it’s fun to say, and has many variations as there are bars in the French Quarter.
One of the best sources of info is at the Sazarac Company, which also features several recipes.
Read all about it at your leisure. Better yet, make a Sazarac, and drink it.
Here’s a recipe we use. We’re not sure where we first came across it, but we know we’ve modified it many times over the years.
3 oz. rye whiskey (or fine bourbon, or brandy)
3/4 oz. simple syrup. (Or, one sugar cube, or 1 teaspoon fine
sugar, dissolved in water.)
Four dashes of Peychaud bitters
One dash of Angostura bitters
Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
In a separate mixing glass, muddle the simple syrup or sugar, Peychaud and Angostura bitters together.
Add the rye/bourbon/brandy and ice to the bitters mixture and stir.
Discard the ice in the chilled glass. Pour a small amount of absinthe into the glass, swirl it around and discard the excess.
Strain the whiskey mixture from the mixing glass into the old fashioned glass. Add ice or not; your choice
Squeeze the lemon twist over the drink, and rub it around the glass rim. Limes work, too. Even oranges.
I’ve occassioanally made this with a Chartreuse rinse in place of the absinthe. I like it, and no reason to discard the excess.
Gonna try that!