Recipe of the Day:
Sazerac
Posted by Adam
Monday February 1, 2010
The Sazerac is the official cocktail of New Orleans, and one of Dark Spirits author A.J. Rathbun’s favorites. In his new book, he describes how the drink “harmonizes resurgent rye with a slip of sweet, a bite of bitters, and an altering and awesome addition of now-legal-again absinthe, and then lets itself be tantalized by a touch of lemon oil, sparkling across the top of the drink like stars sparkle across the Milky Way.” Now that’s a drink! Mix up a couple of these as you prepare for next month’s Mardi Gras.
Sazerac
>p>1/4 ounce absinthe
Ice cubes
2 ounces rye or bourbon
1/2 ounce Simple Syrup (see below)
2 dashes Peychaud’s bitters
Lemon twist for garnish
1. Carefully pour the absinthe into an old-fashioned or rocks glass, then swirl it around respectfully so that it coats the glass’s inside walls, then fill the glass with ice cubes.
2. Next fill a reliable cocktail shaker halfway full with ice cubes. Add the rye (or bourbon, if it comes to that), the simple syrup, and the bitters. Shake well.
3. Strain the shaken ingredients into the glass, then garnish with the lemon twist, and a few short words.
Simple Syrup
Makes approximately 4 1/2 cups
2 1/2 cups water
3 cups sugar
1. Combine the water and sugar in a medium-size saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Lower the heat a bit, keeping the mixture at a low boil for 5 minutes, stirring occasionally.
2. Turn off the heat and let the syrup cool completely in the pan. Store in a clean, airtight container in the refrigerator for up to one month.
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