Post by nutsberryfarm 🏜 on Jan 11, 2018 23:10:48 GMT
i bet they make a great sazerac!
Essentially New Orleans' version of the the classic whiskey cocktail (whiskey, water, bitters, sugar), the sazerac has been around since the middle of the 19th century. It is named after a brand of cognac called Sazerac-de-Forge et Fils, which was the original liquor used to make the drink. The modern version, which uses rye whisky instead of cognac, is the classic sort of cocktail that conjures a bunch of hardened newspaper men talking horse racing results in a smoke-filled pool hall. That is to say, it's not a drink for the faint of heart. But if you love a good whisky cocktail, especially one that's topped off with a splash of absinthe, then the sazerac is tough to beat.
INGREDIENTS
YIELDS: 1
2 1/2 oz. rye whisky
1 sugar cube
2 dashes Peychaud's bitters
1 dash Angostura Bitters
absinthe
lemon peel
old-fashioned glass
Essentially New Orleans' version of the the classic whiskey cocktail (whiskey, water, bitters, sugar), the sazerac has been around since the middle of the 19th century. It is named after a brand of cognac called Sazerac-de-Forge et Fils, which was the original liquor used to make the drink. The modern version, which uses rye whisky instead of cognac, is the classic sort of cocktail that conjures a bunch of hardened newspaper men talking horse racing results in a smoke-filled pool hall. That is to say, it's not a drink for the faint of heart. But if you love a good whisky cocktail, especially one that's topped off with a splash of absinthe, then the sazerac is tough to beat.
INGREDIENTS
YIELDS: 1
2 1/2 oz. rye whisky
1 sugar cube
2 dashes Peychaud's bitters
1 dash Angostura Bitters
absinthe
lemon peel
old-fashioned glass