Today we're making a Sazerac - and I've been looking forward to this one! The Sazerac is known to be one of the oldest cocktails, and has gone through various evolutions - of course with so many cocktails this old, the true history's a bit cloudy. It's a spirit forward cocktail that's meant to be sipped over time, and one that bartenders debate over the proper way it should be made. I say try different proportions and see what fits your tastes. This is one way I enjoy the Sazerac - I hope you enjoy it too! Cheers!
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TIME STAMPS
Intro: 0:00
The History: 0:37
The Glass: 2:41
The Booze: 3:13
The Recipe: 5:35
Sips: 7:20
THE SAZERAC RECIPE
1.5 oz. (45 ml) Sazerac Straight Rye Whiskey
1/2 oz. (15 ml) Maison Rouge VSOP Cognac
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
3 dashes Peychaud's Bitters
1 dash Angostura Aromatic Bitters
Rinse of Nouvelle Orleans Absinthe Superieure
Lemon zest for garnish
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My favorite mixing glass: amzn.to/46KrrTX
Bar spoon: amzn.to/3wkkDhg
Julep strainer: amzn.to/3mymEyA
Rubber bar mat (6"x12"): amzn.to/3h2IJER
Peeler: amzn.to/36tNxOo
Gibraltar Single Rocks Glass: amzn.to/3fcDPEd
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨