Emeril's Sazerac Cocktail |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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From the intro to the recipe: When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy. The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment. Ingredients:
sugar, 1 lump |
3 drops peychaud's bitters |
1 dash angostura bitters |
3 ounces rye whiskey, 1 jigger |
1 dash herbsaint or 1 dash pernod liqueur |
1 piece lemon peel |
Directions:
1. Fill a small old-fashioned glass with cracked ice and set aside.
2. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
3. With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes.
4. Stir. Never use a shaker.
5. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
6. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
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