Blanketing opinions that I'll probably regret soon.

Monday, August 08, 2005

The Sazerac

Most websites you find on the Sazerac cocktail explain how to make it in minute detail. Here is a perfect example. There's also usually an inclusion about the story of the Sazerac. Like most cocktail invention stories, no one really knows. But because of this, the cocktail gains almost mysterious significance.

I've now made a few in my life and I'll admit it's not easy. I'm going to have to give it a few more tries before I get it right. Like any cocktail with multiple tasks and ingredients included, it's easy to add too much of one thing. For the one I'm drinking now, I think I added too much sugar. Be careful if you try this at home.

Here is what you'll need to make it. Here's how:

Pack an old fashioned glass with ice. In another heavy-bottomed glass, moisten the teaspoon of sugar with water and muddle it with 3-4 dashes of Peychaud's bitters. Add the rye whiskey and a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the aniseed liquor. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the aniseed liquor-coated glass. Twist the lemon peel over the glass so that the lemon oil drips into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.
How do you pronounce the name?
Both "a"s have the short vowel sound like in "cat".

So, "Sazzerack". The accent is on the first "a".
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