Wednesday, March 25, 2020

Squid Mixes: Sazerac


I got my Sazerac recipe from The New York Bartender's Guide: bourbon or rye with Pernod, sugar, Angostura or Peychaud's bitters, water and a lemon twist.  I chose rye and Peychaud's.  In fact, the latter was the initial inspiration for the drink.  We've had a bottle for a while but I don't think I'd actually used it yet - not that we were able to taste it much.  The Sazerac is named for the brand of cognac which served as its original base liquor.

The Pernod, an anise-flavored apĂ©ritif, was definitely the dominant flavor even though there's only a scant amount in the mixture: a mere half-teaspoon against three ounces of whiskey.  We're not big black licorice fans so a little bit of anise goes a long way.  The drink was enjoyable, though definitely strong.  The preparation is a bit fussy.  One coats the glass with the Pernod before adding anything else.  One must muddle the sugar, too, which is tedious.

8 comments:

  1. Sounds like one I'm not going to try any time soon.

    ReplyDelete
  2. That is a science akin to magic for me. I've never went beyond making a margarita.

    ReplyDelete
    Replies
    1. I'd say there are a good many drinks easier than a margarita.

      Delete
  3. There is a very old saloon in Virginia City named the Sazerac, but I don't ever remember having anything there but beer. This actually sounds quite interesting.

    www.thepulpitandthepen.com

    ReplyDelete
    Replies
    1. I think you and I need to go on a field trip to Virginia City some day!

      Delete
  4. This sounds like a lot of work! But- I can see it being a labor of love for anyone who really enjoys the drink. :)
    ~Jess

    ReplyDelete
    Replies
    1. It requires a little more effort than usual but I wouldn't exactly call it arduous.

      Delete