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Sazerac

post #1 of 17
1/27/10 at 7:25pm
Thread Starter 
What's everyone's opinion on this fine cocktail? Huntsman, I expect some expert advice here. It seems to me that now that there is Absinthe readily available in the states, there are more/better available, but some places still serve something a little more like a rye manhattan w/ bitters and a twist. For the record, best I've had so far is at the Bristol in Chicago. Any other recommendations?
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post #2 of 17
1/27/10 at 11:39pm
had a GREAT one at Blue Bar at the Algonquin...but they are $20 a pop.
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post #3 of 17
1/28/10 at 2:03am
I make them at home occasionally with Thomas H. Handy rye. Amazing rye, really adds to the drink.
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post #4 of 17
1/28/10 at 2:22am
Here is my recipe that I've posted before. It is the best around (if I do say so myself):

SAZERAC COCKTAIL

1.5 oz Sazerac 6 yr old rye
0.5 oz Remy Martin 1738 cognac
0.25 oz Grande Absente absinthe
3 dashes Peychaud's bitters
1 dash Angostura bitters
0.25 oz simple syrup (1/1)
Twist a swatch of lemon rind over the drink, then discard it.

Stir with ice. Remove ice, then drink.
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post #5 of 17
1/28/10 at 10:59am
Sazerac 6 Rye is so tasty, I just drink mine neat with a splash of water.
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post #6 of 17
1/28/10 at 6:42pm
The Violet Hour makes a damn fine iteration.
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post #7 of 17
1/28/10 at 7:06pm
Since we are discussing a drink that originally used absinthe and later a substitute, Herbsaint, I would like to ask a question. I use Pernod, since Herbsaint is not available in Ontario. When I asked a Swiss friend of mine, who has had both absinthe and Pernod, if there is really any difference in the taste, he said no. Can you taste the difference in a Sazerac considering the small amount (of either) used?
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post #8 of 17
1/28/10 at 7:09pm
Thread Starter 
I've never had one with Pernod, nor have I had Pernod to know what it tastes like. I think there is a difference between the Herbsaint and Absinthe , but that could be more related to WHERE I had each one (obviously not the same bar), so it's not a fair comparison.
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post #9 of 17
1/28/10 at 10:41pm
I don't think anyone could tell the difference with the little amount used in the Sazerac cocktail. Both would be acceptable.
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post #10 of 17
1/29/10 at 2:33pm
This is one of my favorite cocktails and a great start to any evening. The best one i've had is at Fly Trap in SF.
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post #11 of 17
1/29/10 at 2:39pm
Thread Starter 
So... inspired by my own thread, I went to the bristol last night.... turns out, while I really like the flavor, their recipe is a little odd. They are using Makers Mark Bourbon instead of Rye. They use Pernod, and instead of simple syrup, they are pouring the whole thing over a sugar cube, which they allow to dissolve in the drink (actually kind of a nice touch).
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post #12 of 17
1/29/10 at 5:38pm
How to make one (and be entertained).
http://www.youtube.com/watch?v=sfhaxHYb46E
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post #13 of 17
1/29/10 at 5:47pm
Thread Starter 
Great Link... Thanks!
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post #14 of 17
1/30/10 at 1:04am
Places in New Orleans to try one (or anything): -Commander's Palace -Library @ the Ritz -Sazerac Bar in The Roosevelt Hotel. This was an old hang out of Huey P. Long in the '30s and recently underwent a $100 Mil renovation by Waldorf Astoria. My favorite hotel in the city. The Ramos Gin Fizz was invented there, too.
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post #15 of 17
1/30/10 at 3:12am
Quote:
Originally Posted by samblau View Post
had a GREAT one at Blue Bar at the Algonquin...but they are $20 a pop.
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