358612 Tue Jan 09 18:54:52 -0800 2007 14 36 Spirits 0 2168469 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! Tue Jan 09 08:17:33 -0800 2007 51912 fenway68 1 2170142 Sazeracs! Totally indespensible! Angostura's ruin them. Other than that, however, I'm not sure they're absolutely necessary. Tue Jan 09 19:56:16 -0800 2007 2168469 28122 zin1953 2 2185451 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 Sat Jan 13 18:50:44 -0800 2007 2170142 51912 fenway68 3 2185835 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 http://forums.egullet.org/index.php?showtopic=82445 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) Sat Jan 13 21:07:14 -0800 2007 2185451 40841 fafner 4 2188123 thanks faf, will give it a try... so you never have tried the absinthe version? look it up on cocktailDB.com (and if you havent been there its a great site.. on my way to check out the egullet discussion Sun Jan 14 18:35:44 -0800 2007 2185835 51912 fenway68 3 2190609 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. Mon Jan 15 17:15:06 -0800 2007 2185451 28122 zin1953 1 2177615 It's true, a Sazerac isn't a Sazerac unless it has Peychauds. I really like Peychauds in Applejack drinks as well. Thu Jan 11 17:28:19 -0800 2007 2168469 40841 fafner 1 2179984 There is an article in the newest Saveur on making your own bitters. Fri Jan 12 02:24:30 -0800 2007 2168469 10285 Candy 2 2181210 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/Flavorings/OrangeBitters.html The biggest difference (which I think makes a major improvement over the saveur recipe) is the addition of the burnt sugar. Fri Jan 12 15:24:33 -0800 2007 2179984 40841 fafner 1 2188398 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! cheyenne Sun Jan 14 20:27:23 -0800 2007 2168469 66916 TimeMachine 1 2391496 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. Fri Mar 16 06:30:01 -0700 2007 2168469 10732 JMF 2 2399065 I would like to drink with you. The pink gin is probably my favorite of all cocktails. Mon Mar 19 02:48:19 -0700 2007 2391496 20664 therealbigtasty 1 2392309 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. Fri Mar 16 10:45:21 -0700 2007 2168469 13780 Up With Olives 1 2392356 Peychaud's are a bit hard to find outside of NOLA but if you live in or around NYC, the Pegu Club (www.peguclub.com) sells bottles for $8 at the bar. Fri Mar 16 10:56:32 -0700 2007 2168469 83298 culinarycorps 2 2393236 I think they actually sell them for $6 a 5 oz bottle. I order my Peychauds and Regans bitters from the Sazerac company online $4 for the 10 oz size, $3 for the 5 oz size. http://www.buffalotrace.com/giftshop/category_sub.asp?subcatid=24 Fri Mar 16 14:34:50 -0700 2007 2392356 10732 JMF