Master The Classics: Sazerac
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- Опубликовано: 1 ноя 2017
- The Sazerac cocktail is purported to have been invented in 1850 in New Orleans by a man named Antoine Amedee Peychaud. He was a pharmacist who ran a drugstore from which he would prescribe medicine but would also make toddies and tonics as cure-alls as well as a drink with his famous Peychauds Bitters (adapted from a family recipe) which is still served in Sazeracs and other cocktails to this day. The Original recipe called for Cognac or Brandy which changed to Rye in about 1865 due to a blight on wine grapes.The Phylloxera Aphid was wreaking havoc in France and completely stopped brandy and Cognac production. The cocktail also took a hit when Absinthe was banned in the United States in 1912, but the Sazerac hungry public was more than happy to drink anise flavored liquor in it's place.
in 2002 the ban was lifted and we can have Absinthe again, and of course we have brandy and cognac available, but the rye version has really established itself. In this video we teach with Rye, but feel fee to either replace with Brandy or split the main spirit with Brandy however you like.
Hope you guys enjoy and don't forget to subscribe for more videos released every week.
Here's a recap on the recipe:
4 dashes Peychauds Bitters
1 Sugar Cube
2oz Rye Whiskey
Preparation:
Add ingredients to a mixing glass and muddle the sugar with either a muddling spoon or a muddler.
Add Ice and stir.
Separately in the Cocktail glass wash the sides with Absinthe. You can even use an Atomizer to add an even coat.
Strain the cocktail into the glass and garnish with a lemon peel. Make sure that you zest lemon oil from the peel over the drink.
A Note On This Video:
I went a little heavy on the Peychauds and Absinthe in this video. How much you use is largely preference, the recipe above is a proper preparation.
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I always get my recipes from this guy. Straight and to the point but always with a few subtle jokes dashed in. The right proportion, just like his cocktails. Dude knows his stuff.
Interesting enough, the reason why Cognac was changed to Rye, aside from making the drink more American of course ('murica!), was because Cognac was becoming scarce due to a crop disease destroying vineyards in France. The more you know huh? Awesome recipe! Love your stuff! Cheers 🍻
Good stuff
I always explain to people who say primitivo is the oldest kind of wine, that its only the oldest kind of grape, because europe had that disease which basically means all our grapes sit on top of american plants now.
Im fun at parties.
They somehow managed to transfer european grapes on top of american stems though, so theres that.
I use both. I do 1.5 oz Rye, .5 oz Cognac, 3 dashes Peychauds, 1 dash Angostura, Absinthe Rinse. Either way it's a great cocktail!
That’s when they grafted American vines on for resistance to phylloxera!
Thank you for not throwing away the access absinthe. It drives me nuts when people do that. That stuff ain't cheap.
This episode popped up in my feed and it's one from before I became a dedicated watcher of your channel. It's still very solid, though I like your more recent energy better, and the framing of the shots is much better. Drinks solid as always. Thanks, RUclips, for sending me these old ones now and then.
Just tried this one, man oh man it's good! All the ingredients come together including the peel and the absinthe. Thanks again!
I read somewhere that the reason it was changed from Cognac to rye whiskey earlier in history was due to the phylloxera epidemic in Europe that devastated the vineyards of France.
you'd be 100 percent correct on that one!
Love the subtle absinthe rinse. Really balances the heat of the rye. Yummy. Demerara sugar is also a nice twist.
You're always insightful, I actually learn from you a lot.
Dude I’m a huge fan keep it up love your bartending skills and composure of explaining the cocktail 👌🏻
Excellent cocktail. Really enjoy them.
One of my top 5 favorite cocktails. Made perfectly.
Love the history man! I actually do a split base (Cognac and whiskey) with mine! Great stuff!
Ooo. I’m excited to watch this!
Why is this the absolute best cocktail? Gotta represent the hometown!
Love learning how to make the classics from a master! Cheers!
Agreed!
It's nice to see someone make this the right way. Absinthe is very important and most train wrecks i see use herbsaint or some Fauxsinthe (green liquers called absinthe but are not in any way absinthe. Ie Absente)
Most just use it as a wash and dump, but like you i love absinthe and keep mine in as well.
Another Round brought me here.
I do mine - as it's commonly done in Europe - half and half with cognac as I feel is really a cocktail on another level.
Although we love exclusive rye or Cognac Sazeracs, we also like playing with a hybrid half and half - that's on one of our videos! Cheers!
I love your channel, it has pretty much single handedly got me interested in making cocktails. I think you have a really engaging on camera personality and I love how informative your videos are. Thank you very much for sharing all your knowledge and expertise with everyone! Your passion for the culture really comes through and it's what keeps me coming back. I do have a question that I haven't really heard you speak to in any video yet (although I surely haven't seen them all). Regarding stirred whisky cocktails like this one, what is behind the decision to serve it up, rather than building it in the glass and serving it over a big rock like you do with the old fashioned, improved whisky cocktail, and fancy free, for example? Is it just preference or a historic way of how the drinks have been served, or something else like wanting to keep dilution controlled? Thanks for all you guys are doing!
Since he hasn't responded to you, I'm going to go out on a limb and assume that he serves these specific drinks 'up' because it is the traditional and standard (correct) way to serve these drinks, historically. Where as an old fashion or a negroni for example traditionally are served on ice.
interesting, i will have to get a hold of some rye whiskey and try this
Good stuff - one variation I've yet to see on YT but got offered and tried at a bar here in London was one with a 1/3 - 2/3 mix of Rye and Cognac. Quite interesting!
frombauer it used to be cognac from what I understand, and is supposed to be much better than the rye version - especially as it warms in the wa’am Nawlins ayuh an th’aromuh becomes heady as yoo swirl it roun yo glass like uh sniftuh, I do declayuh!
Justin Lee 10/10, solid ‘Nawlins speech patterns right here.
Awesome!!
Finally making this, how many years after you made this video??? This is the first time I made one because I didn't like them when I had them in bars. I didn't realize how good it was! Thank you so much, Leandro!!!!!!
better late than never!
@@TheEducatedBarfly Thought you might like to know I always trust your specs over anyone else's. ❤️
i love these.
My Absolute Favorite Cocktail. :)
Gorgeously Done!
Me too!!!! :)
I quite enjoy a sazerac with cognac! Love the channel, I've subscribed!
Martell Blue Swift Cognac, aged in Bourbon Barrel... Makes for a WICKED Sazerac
dinein1970 someone who knows their shit. Salute!
Cheers :-)
What's some other good absinthe's? Besides Perod if it ain't available.
Don’t know if I’m a simp or not, but I like making a sazerac with 1 1/2 oz of rye instead of 2 I feel like it’s smoother and more balanced
Another great video.... wanted a drink tonight and wanted bourbon 🥃 and voila ...... here we go
What brand of Absinthe is best?
Hey Leandro, have you tried "The Bitter Truth Creole Bitters" by any chance? I've heard nothing but good things. Was thinking to try them out in place of Peychaud's the next time I make a Saz. Maybe you can do a new version of a Saz if you ever get a bottle? Ciao...
I haven’t had them but I’ve heard good things. Maybe I’ll pick them up to try!
Sorry if you’ve addressed this question before, but I’ve noticed in a few videos you talk about lifting the ice to check dilution. When you do that, what are you actually looking at? Is it the increase in volume from the added water you’re looking for, or is it something else?
Right, so that's not an exact science, but basically, make a mental note on the glass where the liquid level is when you raise the cube at the start and then when you lift to check. Maybe put a finger near the level or something. It's not super accurate but with practice and intuition it'll become a good tool.
@@TheEducatedBarfly Awesome, thank you!
this might be a stupid question, but I'm curious: why not make this as a built drink? Is there anything fundamentally different here that would lead you to make it differently than an old fashion?
What's your opinion on herbsaint as a substitute for absinthe if you're reasonably sure the ones you can get around you aren't very good?
Herbsaint is a great alternative. Any pastis will do the trick 😉
I like that glass. Does it have a special name? I’ve been searching for some .
It’s called a Nick and Nora glass
Ok what you said about the lemon zest is new to me, so if I twist the lemon peel higher I will not get the bitter flavour of the lemon zest, cool.
yeah hold the peel a little bit higher and slightly behind the glass as you zest and you'll notice the sweeter oils are lighter and will coat the cocktail, the more bitter notes being denser will fall straight down. You should be able to not get bitterness on your drink.
this is definitely a few shades sweeter with cognac. since i love rye, i definitely prefer that, though.
Sazerac sounds like the infinity stone Loki had in Avengers 1
Chef Love A drink, perfectly balanced...as all things should be.
More like the Kwisatz Haderach from Dune.
I'm going to find a way to make a blue Sazerac variant and call it a Tesseract.
Why do you rub the twist on the stem of the glass?
How does absinthe rinse change the cocktail vs just putting in the glass? I’m sure it does but it’s these finer points I think I’m missing on understanding.
When you coat the inside of the glass you get the absinthe evenly distributed in small amounts to be a highlight flavor as opposed to being fully incorporated into the cocktail. Especially when using an atomizer which makes it much much more aromatic. The aroma is more important than the amount of absinthe in the glass/cocktail
So just a rinse will get it to have a different effect than being mixed in all at once when the cocktail is poured in. Also seems like at the wash line the aromatics would change the entire drinking experience.
Is there a differance between using metal than using original wood to mettle? Old school asking.
MUTTLE
Wow. This three year old video needs more comments!
yes it does!
What cognac would you recommend to use to make a sazerac?
Rye whiskey.
I use 50% Remy Martin VSOP and 50% Bulleit. If you don't want rye, go for Remy Martin only. It's amazing both ways.
I know I'm late to the party but martell vsop and sazerac rye make an amazing combo
Great explanation of the sugar! I expect a little sugar crystal in the bottom when first served. A little more bitters perhaps (8-10 dashes), but otherwise excellent!
Dude's a distant cousin of Harry Potter
can u do absinthe spray instead?
Yes, you can use an atomizer instead.
Greatvideo and explanation. However if you drank that I’d bet $1 that there was too much absinthe. If coating the glass, the leftover should be discarded. Option B is to use an atomizer to spray the sides and bottom
I really want to try this one but I cant justify buying a bottle of absinthe to use for a rinse. Without it the whole drink is changed. I hear lucid is not a good absinthe and even a small bottle is a hard swallow at $30 for just a wash. I'd have the stuff for year at my one cocktail a night pace lol
I would use a bit more absinthe
This is way different than my IBA recipe, which calls for absinthe, alcohol, and .5 oz syrup. No bitters in the recipe I have
Do a cocktail with coconut water I tried some and honestly I thought of a few combinations myself. But what does Leo dono think?
My idea : coconut water (pineapple juice)
Rum
Egg white.
Let me know if it taste good.
This guy didn’t toss the absinthe out. Subscribe.
He should have dumped the excess absinthe. That much definitely took over the drink.
Here's to not dumping the absinthe!
Here from a red dead pamphlet I found in Saint denis
I have found that mixing my sazeracs in a mixing glass and straining into another glass results in me not getting all of the sugar out of the mixing glass. There is like half the sugar cube left inside my mixing glass. Any tips to address that?
I think it isn't so important to get every little bit of sugar. When you have an old fashioned theres certainly residual sugar in the glass, and thats made in the glass you drink from...
The Educated Barfly Thank you for your quick responses!
Isn't the point of a rinse that you pour the absinthe out
No. The point of a rinse is that you get an even coating on the glass. You can pour it out or not depending on your preference
Wow, y'all are replying to all my random comments on old videos today. I really appreciate it. Do you really just get notifications on all the videos? Seems like it would be overwhelming.
I'll buy you a virtual bottle if you see this and Like it so I know. I'm just very interested how things work behind the scenes.
Yep. We get notifications on every comment on every video. It can be a little much at times, but in all we love it.
Communing with the audience was kind of always the point. 😊
@@TheEducatedBarfly Thanks. I really appreciate the tips, plus the behind the scenes. The wife keeps saying we should start a channel about something or other.
And I didn't forget this comment. Hope you enjoy the Fernet.
It is easier to just spray some absinthe into the glass.
Such sad eyes in this old video, haha!
LOL
you need. to do the original recipe with real cognac and real absinthe -
You used Pernod not Absinthe!
I used Absinthe made by Pernod. You are thinking of Patis. But Absinthe has been legal in the US for years now and Pernod is one of the largest producers of Absinthe and this is their Absinthe Superieure
The Educated Barfly thank you !
You're welcome :)
Recipes says 4 dashes and you used 6. So 5? Lol
J. Ronald it depends on the dasher and if the dash is loose or not. I wrote four because Ive standardized it for you. You should do 4
J. Ronald also I’m using a Japanese dasher and I’m assuming you’ll be using a peychauds bottle so you do 4, the Japanese dasher is a smaller dash so if using that do 6
Thank you for clarifying this. Good to know, 6 out of the peychauds spout itself does overpower it slightly, 4 worked much better
this guy seems to be making up his own rules about every classic drink hahaha. keep the absinthe is just one of them. in his other videos to
I don't like the idea of tossing out good absinthe, but if you're working at a bar you can't just pour it back into the bottle--or drink it yourself, alas. Using an atomizer to spritz the glass with the absinthe would work if you don't want to leave any in the bottom of the glass. Personally, I drink just to get drunk anyway, so I'll happily take the extra booze.
It should be with cognac. If you want rye, just make an old fashioned. The bolder flavours of the rye don't get enhanced by the absinthe, whereas the more subtle cognac blends with it better.
Also, don't make half and half drinks with this either. There are better uses for both cognac and rye. It ends up less than the sum of its parts.
Anyone who makes a Sazerac with rye instead of cognac is a person who hates life.
Please don't grab your mixing glass. This cocktail deserves that respect
Sweet oil vs bitter oil? Now youre making shit up
possibly :)
@@TheEducatedBarfly 😂😈🥰
Chill the glass first…otherwise great…
always chill your glass, er didn't so we could show the color and clarity
Eviscerate? Really? If you are going to mix cocktails, and use 4 syllable words you should really know what they mean.
Oh stop it David. I know full well it means to process a carcass 😂
Super Lols
Too much bitters buddy. Stick to the recipe. IBA says 2 dashes. So does the original recipe. Yuck.
Chris McMillian does it better.
arkatos that’s a load of shit and you know it.