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 :-)
On ice? Equal amounts of Absinthe and Rye? No Peychaud's? I'll stick to "my original recipe" as well!
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 . . . .
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 :-)