The Mindblowing, Palate Blasting, "Original Sazerac"
Last night a relative brought over a bottle of Absente absinthe that had been "smuggled" back from France (apparently said smugglers haven't visited a liquor store in the US recently), and asked me to make him a Sazerac.
I got out the usual ingredients and started putting things together, and was immediately told that I was doing it wrong!
My relative pointed to the box the absinthe bottle had come in, and printed there was a recipe for the "Original Sazerac." Clearly Wondrich and other cocktail historians have it all wrong; the Absente company has unearthed the correct recipe. And what a beauty it is.
Let me know if you try this "Original" version; I'm sticking with the clearly incorrect version printed on the back of the Peychaud's bottle :-)
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The "original" Sazerac called for Cognac. I've had that version, but prefer it made with Rye. I certainly prefer Peychaud's over Angostura, which I used once when I ran out -- what a mistake THAT was. And, probably because I'm a traditionalist (or a cheapskate), I even prefer rinsing with Herbsaint to Absinthe or pastis (Pernod, Ricard, etc.).
No, thanks -- I'll stick with the "two-glass" version . . . .
›2 Replies-
re: zin1953
davis_sq_pro
Feb 4, 2013 06:34 PM
I like 50:50 Cognac (Ferrand 1840) and rye (WT 101, Rittenhouse, or some other high-proof model). Peychaud's, naturally, but Bitter Truth Creole Bitters even better. 5-6 dashes.
As for the rinse... I like Herbsaint (I have the Legendre), and also have great luck with Kubler, of which I'm a big fan. Last night I could barely make out the Absente; It didn't stand up to the drink at all. Maybe I should have used a full ounce :-)
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