i dont have paychaud's in my home bar..i have only angostura and orange..should i seek and find paychaud's...?
what drinks do you put them in..??
have you ever tried a few dashes of angostura in club soda/setzer to settle your belly after a full meat..works great!
i looked up Sazerac on cocktailDB three recipes...
rye, sugar, water..
pastis to coat the glass (in two of them)
dash of absithe in one of them
and a mix bag of the bietters they suggest..i know your answer here..
so whats your recipe..i think i may like this drink..
which Pastis do you like..Pernod or Ricard?
is there a good brand of absithe?
do you use Rye or could you use bourbon..? what rye do you like?
sorry for the slight thread jack here
My sazerac recipe is:
2 oz Rye (I prefer Sazerac 6 year)
1 cube of sugar
3 dashes Peychauds
2 dashes Angostura
In a seperate rocks glass, fill with crushed ice (or water and ice cubes), set aside.
In second mixing glass filled with cracked ice, soak sugar cube (or substitute 1/2 oz 1:1 simple syrup) with bitters. Add Rye and stir.
Remove ice and water fromt first (now chilled glass) and rinse with Herbsaint (or Pernod), strain rye into glass. Rub rim of glass with fat lemon peel, twist peel over glass, dip peel in glass, discard peel. Enjoy.
As the original sazerac was made with cognac, a nice variation I have been playing with is half cognac and half rye.
Also a HUGE discussion of the sazerac (and rye) can be found
p.s. Don't use bourbon. It isn't a sazerac then. If you only have bourbon, make a Manhattan. :-) Good ryes can be had for 10-20 bucks (Rittenhouse 100 proof, Old Overhold, Sazerac 6 year)
The best Sazeracs I've ever had are at Arnaud's French 75 in New Orleans.
They keep old fashioned glasses cold, coat the inside of the glass with Pastis -- Herbsaint (made in Louisiana), rather than Pernod or Ricard*. They spin the glass to coat the inside and them dump it, and then the rest of the recipe is as fafner replicates above.
*Herbsaint keeps its color in water, and does not turn milky white.
It's true, a Sazerac isn't a Sazerac unless it has Peychauds. I really like Peychauds in Applejack drinks as well.
Yah, saw that. The recipe isn't the greatest though. The main problem is he calls for fresh seville oranges which are nearly impossible to find. It is much easier to get pre-dried peels and just use them.
The recipe is very similar to the one posted over at drinkboy http://www.drinkboy.com/LiquorCabinet...
The biggest difference (which I think makes a major improvement over the saveur recipe) is the addition of the burnt sugar.
Also, I think the rye of choice for a Sazerac is Old Overholt.
One sort of lame thing about Peychauds is that they have modified the recipe to use modern red dye instead of some ye olde color (like carmine or something). (More random info: Peychauds is owned by the same company that owns Buffalo Trace distillery in Kentucky.)
We like to make "Pink Rum," which is a about three dashes of Peychauds in a shot of rum (preferably Nicaraguan Flor de Cana). It's good warm, which is a plus when you don't have refrigeration!
I was using Peychauds for pink gins last night. Basically a gin on the rocks with a few drops of bitters. Made with Angostura one drop is all you can add, more and the drink tastes like all bitters. With Peychauds you can add several drops.
I also tried pink gin using other bitters. My favorite is Hermes (from Suntory in Japan not available in the US yet), I also used fees peach and their orange bitters, Regans orange bitters, and stirrings blood orange bitters. They are all good.
I use bitters, just a drop here o there in every cocktail I make. The use of bitters was at one time what made a drink a cocktail. Otherwise you were drinking a sling, fizz, etc.
I didn't like Sazeracs at all until a night of experimentation when we made them various ways, the winner being the original cognac base. The cognac just seemed to mix better. I'm a solid believer in rye for Manhattans, however.