Sazerac
Contents |
Historical References
The Charleston Daily Mail, 9th November 1933
"The crowds which lined the bars called for and got the gold or silver froth of the old Ramos ginn [sic] fizz, the amber Sazerac cocktail, the pale green absinthe frappe..."
The Gentleman’s Companion, by Charles H. Baker (1948)
"Hold under the nose, inhale the fragrant blend of scents, sip and relax . . . This, then, my dear children, is just how little Sazaracs are born! Mark well . . ."
Official Sazerac Recipe
"Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink."
Chris McMillian version
"Chris McMillian, late of the Library Bar in the Ritz Carlton New Orleans - among others, has the Sazerac glass into which is then added a sugar cube (would've been loaf sugar in the 19th century, so more like a sugar nugget) over which is dashed enough water and Peychaud bitters to create a syrup in the bottom of the glass, which is performed with the aid of a muddler, either of hardwood or hardwood with a porcelain muddling head. Several medium-sized pieces of ice are then added, and about 2 oz. of rye whiskey is poured in. This mixture is then STIRRED, as traditionally all drinks not containing egg or fruit juiced were, with a bar spoon and strained via a strainer, either Hawthorne or cobbler, into a SECOND Sazerac glass rinsed with pastis (generally Herbsaint) standing ready to receive the drink. A small piece of lemon peel is then twisted smartly over the surface of the drink which is then ready to serve."
- Taken from a Ted Haigh (Doctor Cocktail) post on the Drinkboy Cocktail Discussion board.
