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A Spontaneous Libation for your Consideration

Sazerac

Posted by Dan. Created by Leon Lamothe, Sazerac Coffee House, New Orleans, LA.
3 oz Rye
1⁄2 oz Simple syrup (or up to 3/4 oz to taste)
5 ds Peychaud's Bitters (to taste)
1 rinse Absinthe
1 twst Lemon zest (as garnish)
Instructions

Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass

Notes

This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums. Some use a sugar cube muddled with bitters (in the style of an Old Fashioned). A typical 1.5 oz pour will result in a rather small cocktail.

History

Chris McMillan uses 2 oz rye, 2 bsp simple, 2 dashes, and 2 bsp Herbsaint.

Curator rating
5 stars
Average rating
4.5 stars
(67 ratings)

From the Knowledge Vault

Advanced Craft Cocktail Theory: Context

We’ve spent a long time in this series talking about how. How the basic building blocks of flavor combine in appealing ways. How to maximize or minimize aroma in a drink. How to change the texture of a cocktail and how those ingredients work. All of these things are quite important in order to make a craft cocktail, but are completely unhelpful in deciding when to make a craft cocktail, or what might be an appropriate drink to make in a particular situation. Gathering important information and utilizing it to narrow the available cocktail choices deals with context.

Utilizing context can be a powerful tool to reduce the number of possible cocktails from the infinite to the most appropriate one for the task at hand, even before ingredients on hand are considered. It is easiest to pass the infinite number of potential cocktails through progressively more severe filters and arrive at an appropriate drink. We will look at each of these filters in turn, and the end result will not only be better cocktails, but ones that fit their sense of place. To this end, we will discuss seasonal drinking, situational drinking, reading the needs and wants of your guests, and drinking locally.

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Recent Discussion

  • Re 100-Year-Old Cigar, 8 hours ago Craig E commented:

    Per comment and linked reference, added the missing bitters. Thanks!

  • Re 100-Year-Old Cigar, 9 hours 19 minutes ago applejack commented:

    Pretty sure this is supposed to have a dash of Ango.

  • Re Martinez, 10 hours ago Kindred Cocktails commented:

    Curated to correct Bergamot to be in Somerville, MA.

  • Re Bitters non-potable? Pshaw., 13 hours ago cokkinos commented:

    I am interested in bitters for their health benefits in cocktails.
    Things like Cynar for liver detox
    Not a fan of artificial colors

  • Re Fear and Loathing in Princeton, 20 hours 1 minute ago lesliec commented:

    If you can find it, use Gracias a Dios agave gin as the Old Tom (the mezcal then becomes superfluous).
    I've made this with the full amount of syrup and I've been quite happy, but a bit less also works.