My husband loves Sazerac and if you can pull off a Smokey Sazerac, he will be the happiest man. And I think, anyone with a love for a good strong drink will love it. He tried it for the first time in Chicago with a friend (Hey you, Nandita!!!) and he was hooked.
This is one strong drink. (there is Rye Whiskey, Bitters and Absinthe, so yeah!!!) . I got two bottles of absinthe from Prague thinking that I will make some drinks using them and this is my first try. If you are interested to know the link between Absinthe and Prague, read about it here – Prague trip.
Thought of trying my hand on this drink on Father’s day. Surprisingly it came out pretty good. In Prague he had ordered this drink at a bar and I was watching the bartender keenly. Though I can’t imitate his mastery behind the bar, I’m sharing below how I tried it. I’m calling it a Smokey Sazerac because, I smoked the Lemon peel and added it to the drink to give it that Smokey effect.
Here is a little history on Sazerac.
In 1838, Antoine 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.
- 1 cube sugar
- 2 ounces Sazerac Rye Whiskey
- ¼ ounce Absinthe
- 3 dashes Peychaud’s Bitters
- 3 dashes of Lemon Bitters
- Lemon peel
- Two good looking glasses🙂. The ones I’m using in the post are hand blown glasses, a friend got those for me from Mexico.
- In the first glass, put some ice.
- In a second glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube
- Add the Rye Whiskey to the second glass containing the Peychaud’s Bitters and sugar
- Empty the ice from the first glass and coat the glass with the Absinthe, then discard the remaining Absinthe
- Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with a Smoky lemon peel
PS – You will need a designated driver after having this drink. No Kidding!