Why do barkeeps continue to do wrong to what is so right? Why, unless I am in New Orleans, can't I order a Sazerac cocktail with confidence?
Both Maison Premiere and Jack the Horse Tavern in Brooklyn understand the finer points of the drink - but they are a rarity in a field of disappointments.
It's not an inordinately complicated cocktail, but I am always astonished at places that say they can make me one and then don't have a key ingredient - like Peychaud's bitters or an anise-flavored spirit like Absinthe, Herbsaint, or Pernod.
A glass of Rye whiskey with Angostura bitters and simple syrup is not a Sazerac folks. Try to substitute orange for lemon peel? That is a big nope!
The recipe for a Sazerac is quite simply...
A chilled glass coated with an anise-flavored spirit - preferably Absinthe. Then in a separate glass, Rye whiskey, simple syrup, and several dashes of Peychaud bitters (maybe Angostura too) are stirred over ice and strained into the other awaiting glass. Take a piece of lemon peel and run it around the lip of the glass, twist over the drink and drop in for good measure.
It is a classic for a reason.
So, stop screwing it up!
Tell me that you can't make it or don't have the ingredients. I will happily order something else. But, please, no more f*cked up Sazeracs. It is a drink that deserves respect and when rightly made, has earned it.
A f*'n men!
It never ceases to amaze me the myriad ways supposedly informed or authoritative characters come up with to screw this one up. I just watched this video on YouTube
https://www.youtube.com/watch?v=dIl6JUfOBpU
If you want to know why it's impossible to look away from a train wreck, give it a spin.
I found your post looking around for net sources about this drink, because a few days back I posted my "manifesto" on it over at The Wormwood Society.
http://wormwoodsociety.org/forums/topic/2655-the-sazerac-perfected/page-3#entry314782
If you read forward to post #95, anyone will be armed with the info necessary to put out graduate level Sazeracs.
Happy Mixing,
m2
Posted by: Michael Meyers | June 03, 2018 at 01:41 AM