Food & Drink

DRINK RECIPE: Sazerac

by Powell Bernhardt

While scores of tourists are throwing back hurricanes on Bourbon Street in celebration of Mardi Gras, many are unaware of New Orleans’ (and some say the United States’) first cocktail, the Sazerac.  The recipe below is a mash-up of the original created by Antoine Amedie Peychaud, an apothecary.  It is said that residents of the Big Easy drank this concoction to relieve various medical ailments.

The Input

1 teaspoon of Blue Agave
1½ ounces of Rye Whiskey
3 dashes of Peychaud’s Bitters
Absinthe

The Algorithm

Place ice in an old fashioned glass and set aside.  Grab another glass and combine the blue agave, bitters, and rye.  Stir until the agave has dissolved.  Empty the glass containing the ice, coat it with absinthe, and discard the remaining contents.  Next, pour the rye mixture into the chilled glass and garnish with a lemon peel.  Finally, set back, relax, and enjoy!! 

The Output

 

The Mix-tionary

Peychaud’s Bitters – Created from a family recipe, this bitter is characterized by anise and spicy herbal undertones created by Peychaud, a Haitian immigrant and apothecary.

Absinthe – An anise-flavored liquor made from the flowers and leaves of Artemisia absinthium and a variety of medicinal and culinary herbs.  At one time, this mind-altering spirit was illegal in the United States.


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