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 apéritif, 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.
Sounds like one I'm not going to try any time soon.
ReplyDeleteThat is a science akin to magic for me. I've never went beyond making a margarita.
ReplyDeleteI'd say there are a good many drinks easier than a margarita.
DeleteThere 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.
ReplyDeletewww.thepulpitandthepen.com
I think you and I need to go on a field trip to Virginia City some day!
DeleteThis sounds like a lot of work! But- I can see it being a labor of love for anyone who really enjoys the drink. :)
ReplyDelete~Jess
It requires a little more effort than usual but I wouldn't exactly call it arduous.
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