Cocktails 'n' Gaming: Sazerac


Wow, I need to do a post today before I get too far behind on my Cocktail 'n' Gaming posts!

Last week, we went Olde School again, this time with the New Orleans classic, the Sazerac, with the recipe from David Woolrich's wonderful book Imbibe!:

  • 1/2 cube sugar
  • 2 oz whiskey (must be rye. I used Jim Beam)
  • 2 dashes of Peychaud's Bitters
  • lemon twist
  • splash of absinthe (I used the wonderful Spanish absinthe Obsello)

I'll quote the good doctor's mixing instructions, which came from the late Tome Handy at the Sazerac Bar :

Frappe an old-fashioned flat bar-glass; then take a mixing glass and muddle half a cube of sugar (1/2 tsp) with a little water; add some ice, a jigger of good whiskey, 2 dashes o Peychaud's bitters and a piece of twisted lemon peel; stir well until cold, then throw the ice out of the bar-glass, dash several drops of absinthe into the same, and rinse well with the absinthe. Now strain the Cocktail into the frozen glass and server with ice water on the side.


I finally came across a bottle of Peychaud's in a local grocery store, of all places, so I was dying to finally mix up a real Sazerac. To "frappe" a glass means to fill it with chipped ice and let it set a while. It didn't say to add any ice to the drink, so we didn't. It tasted real good!

IniquityBlackAleAndAmericanKriek.jpgFor beers, we had a hit and a miss. Micheal brought over a bottle of Southern Tier iniquity Imperial Black Ale, which was the hit. Really full taste with lots of things going on. A "black" ale, which is odd for an IPA but really works here.

Second beer poured was one of the Samuel Adams "Barrel Room Collection", the American Kriek. It is a red fruity beer, which uses black cherries for flavoring. It was just too fruity for us.

Finally, for gaming, we finished up the last of the "Terrorist Hunt" maps in Tom Clancy's Rainbow Six Vegas 2. The last two were just "dark" versions of previous maps, including our toughest one. But we must be getting good at it, because we did pretty well on all three. Then Michael made it safely home in Yet Another Snowstorm, but that was 3 storms ago!

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Very good! Ours is a little different:

2 oz rye or bourbon (we're using Redemption rye these days)
� oz simple syrup
2 dashes Angostura bitters
5 dashes Peychaud�s bitters
Splash of Herbsaint

Take your glass, splash the glass with Herbsaint, add about a half glass of ice. Cover the glass with your hand and shake vigorously so that the Herbsaint coats the inside of the glass. Discard the ice and excess Herbsaint.

Now, add both bitters to the bottom of the glass, then the bourbon and follow with the simple syrup. Mix and add fresh ice. I know that traditionally, the garnish is a lemon twist, but I like maraschino cherries, so there.

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This page contains a single entry by Jonathan published on February 2, 2011 10:49 AM.

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