From SSMNITA@aol.com Fri Jul 25 12:27:30 2003
Date: Fri, 18 Jul 2003 06:28:26 EDT
From: SSMNITA@aol.com
Newsgroups: rec.food.recipes
Subject: Sazerac Cocktail
Followup-To: rec.food.cooking, rec.food.recipes


"This is an absolutely exquisite cocktail. As you sip it, you come across
layer after layer of flavor -- the warmth and glowing burn of the rye,
effused with the flavors of spice and honey, the bite of the bitters
balanced with the sweetness of the sugar, with the subtle yet complex
flavor of the anise underneath and the perfume of the lemon oil from the
twist feel like a symphony inside your mouth. This is also a drink that
warms up well, revealing even more flavors. Sip it very slowly. Savor it.
Take your time with it.

"There are recipes that call for Angostura bitters as well as Peychaud's
bitters for this cocktail. All I have to say is ... it wasn't invented
that way,

M. Peychaud didn't make it that way, they didn't serve it that way at the
original Sazerac Coffeehouse, even though Tom Handy's bartenders
eventually began adding that as well, so I'd just as soon leave them out.
I love the flavor of Peychaud's bitters, and Angostura bitters are
ubiquitous enough -- just about any drink you order that calls for bitters
(and there aren't many left) use only Angostura.. Give the little guy a
chance.

Although I love a Sazerac made with rye whiskey, you can make a truly
spectacular drink"

From: http://www.gumbopages.com/food/beverages/sazerac.html


Sazerac Cocktail

Commander's Palace, New Orleans 

1 cube granulated sugar
1 teaspoon cold water
2 ounces rye whiskey
Dash Pernod
Dash Peychaud's bitters
3 or 4 ice cubes
Twist lemon peel

Dissolve the sugar in cold water in a mixing glass. Add the whiskey,
Pernod, bitters and ice cubes and stir well. Strain into a well-chilled
glass, twist the lemon peel over the drink to release the oil, then drop
it in.

Serves 1.

House & Garden's Drink Guide 
http://www.epicurious.com/db/drinking/d0001-d0099.HG/d0059.html

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