I've got a yen for a Sazerac. I've got the rye and the Pernod, but I ran out of Peychaud's Bitters long ago. Since I'm not up for a trip to the Big Easy right now, can anyone suggest a place in Manhattan where I could buy a bottle of Peychaud"s? Thanx.
remember you need the angostura bitters and some absenthe too.
funny i was just reading about that drink on the esquire magazine website. the drinks writer (david wondrich) is pretty humorous. here's the skinny but sorry i can't be of more help for the ingrediants:
In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and:
2 1/2 oz rye whiskey*
2 dashes Peychaud's bitters
1 dash of Angostura bitters**
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn't so picky).
Thanks. I know the recipe -- I've made Sazaracs often enough before - and I have the Rye (real rye, not blended whiskey), the Angostura and the Pernod (Absinthe, of course, is illegal in the U.S.). It's the Peychauds I'm missing. (Peychaud was the guy who invented the Sazerac).
So I guess I'll probably have to order it from the source in New Orleans.
i'd try the groceries before that. come to think of it i may have seen peychaud's with the angostura in d'agostinos or associated. or if you're downtown call astor wines they are large and have everything under the sun.
question--why not use absente or herbsaint wormwood-less absinthe vs. the pernod?
Having had sazerac's all over New Orleans, including the Fairmont and even having the bartender at Mr. B's Bistro have me make my own, I can tell you, regardless of the recipe you are familiar with, there are no Angostura Bitters in a proper Sazerac. Brought some back with me and stocked my local taverns with it so I can have anytime! Found some online with a couple clicks as well...I know....off topic but it's rough being a purist!
It may appear to be a minor point but it is, in fact, substantial: the hotel is spelled "F-A-I-R-M-O-N-T" but it is pronounced "Roosevelt" [Rooz-e-velt] They use the Wild Turkey rye (101) which will "mow you down, male and female created He them."
I've seen both bitters used to great effect but I generally stick to Peychauds which, to my simple tastes, is superior to Angostura (once owned by Frank Morgan, nee Wupperman, who played the Wizard of Oz)
Chuck at Commander's Palace used to make one that rivalled the Roosevelt.
Hazelhurst: Remember our wanting to make Sazeracs
at The Gingerman a couple of years ago. We wanted them to be made with the "Old Portero" Rye. The 126 proof Rye from Fritz Maytag ($16 a shot) was to be the shining piece.But Meyers left the Peychauds at the hotel and there was no Herbsaint.
We where then left to a concoction of overly stiff Rye, non-original bitters ,and our third choice Pernod. We passed on the Sazeracs and had the Rye straight up. A damn shame!