"If more of us valued food and cheer and song over hoarded gold, it would be a merrier world." - J.R.R. Tolkien
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 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.
Posted by The Armchair Squid at 1:00 AM
Labels: cocktails, family adventures, food, food books, good reading, non-fiction books
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Sounds like one I'm not going to try any time soon.ReplyDelete
That is a science akin to magic for me. I've never went beyond making a margarita.ReplyDelete
I'd say there are a good many drinks easier than a margarita.Delete
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.ReplyDelete
I think you and I need to go on a field trip to Virginia City some day!Delete
This sounds like a lot of work! But- I can see it being a labor of love for anyone who really enjoys the drink. :)ReplyDelete
It requires a little more effort than usual but I wouldn't exactly call it arduous.Delete