Sazerac | How to Drink
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- Опубликовано: 2 мар 2017
- On this episode of How to Drink, I’m making a Sazerac, which is a drink people have been asking me to cover for some time now. This drink is famously associated with New Orleans, where legend holds that it was invented at the Sazerac House in the 1850’s. Some go as far as to say it’s the first cocktail. Though that is most certainly not true, it still encourage you to give the Sazerac a try for it is delicious. Cheers!
Sazerac Ingredients:
- 2 oz or 60 ml Rye
- 1 Barspoon of Gomme Syrup
- 3 Dashes of Bitters
- 1 Dash Absinthe
- Stir
- Garnish with Lemon Peel
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Music: The Savoy Special by Glenn Crytzer's Savoy Seven
syncopators.bandcamp.com/albu...
Twitter: / how2drink
Instagram: / how2drink
Blog: www.thisishowtodrink.com/
Patreon: / howtodrink
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Directed & Edited by: Greg
Produced by: Stefano Pennisi & Greg
Cinematography by: John Hudak
Created by: Greg 
Хобби
This is literally the greatest cocktail channel on RUclips.
ProfessorJaysTCG you're too kind!
ProfessorJaysTCG gonna have to agree with that statement
I used to think Cocktail Chemistry was, but this channel is waaay better.
I think Cocktail Chemistry is still more enjoyable and educational, but this channel has way better tempo. Also Nick is bae.
Your right, I am bae.
"let's see if I did okee-dokee" I came here looking for a stoic, serious, and professional tutorial and I left pretty damn satisfied.
:)
Really like how you explained the traditional way while also explaining your own alterations to the recipe.
Steven I should do more of that
About the absinthe and the amount of room in the glass. I am pretty sure the whole point of having that much room is to have the sides coated with absinthe so the absinthe smell becomes very prominent. And you really don't need to throw any absinthe away when doing a rinse. If you freeze your glass a few dashed of absinthe becomes quite thick and then you can slowly roll the glass to really coat the inside with absinth all the way up to the edge. That's the way I prefer it anyway.
Good ideas!
An atomizer with absinthe does an amazing job of coating the glass, whilst not wasting perfectly good booze.
I also find I get a good coating. And yeah, I want that for the nose. As to any left, I put the glass inverted over the mixcup to drain.
I know this is old video but I rinse the glass then drink the absinthe, never waste.
Beautiful production and entertaining as usual sir. That yelp of pure satisfaction at the end
I was born and raised in New Orleans and traveled afar, when home sick a good Sazerac always brings me back
*puts pitchfork away* I'll allow it
MetalUniversity thanks! HOW DO YOU TYPE BOLD TEXT IN RUclips?!?
It's wth putting a '*' either side of whatever you say. *this* is * this * without the spacing
PS I love your channel and the amount of time and thought that you put into creating your content
*yo*
*testing*
I'm a neat whiskey drinker, but my family is not. You made me look like a genius over the holidays. Thank you brother!
You don't have to apologize so much. I've tasted so many versions of this drink. Some with Cognac, some with Rye, some with both. Even a different absinthe gives this drink an upgrade. Either way, this is probably the best cocktail ever.
Keep up the great work, love your show!
With Sazeracs I have started dousing a sugar cube in absinth and lighting it on fire. Just as the sugar cube begins to bubble slightly, dash some bitters on top (You're right, Bitter Truth Creole is just as good as peychauds) and once the boiling starts to really get into it and the color starts to become golden brown quickly muddle it (You may hear some of the sugar pop in the glass this is fine). The muddler will obviously be on fire so blow it out. As this is all happening put your rye in a mixing glass with ice and stir to dilution. Then just pour your rye over the sugar paste.
I'll do the same thing with a rye old fashioned as well. With a bourbon old fashioned I like to use a really small amount of over proof rum.
What this process of burning does is it takes the two ends of a sucrose disaccharide and joins them into a longer polymer. In addition to ejecting a water molecule from the joining of the two structures, the longer polymer is more soluable in ethanol since whatever charge it may carry is displaced more easily. You still get a bit of the authentic grit, but you don't feel like you're drinking sand and the caramel flavors shine through a bit.
come on people 61,000 and only a thousand of you people took the time to like his video. this dude's videos are so legit I'd like to see him on Food Network doing whole shows about each drink. come on people you take the time to watch his videos just take that second two thumbs it up for him
Dude you're my new favorite person. You have this sense of chill and happiness in every video.
My favorite cocktail! No worries about torches or pitchforks. I watch your videos because you do your personal takes and variations on drinks. I look up recipes when I want tradition and watch you for new ideas. Keep up the good work!
Greg, I've been loving your channel all year. My new years resolution was to drink more (not get drunk more -an important note I couldn't stress enough to the wife) and your videos have inspired my mixology experimentation. Hats off to your whole crew. Beautifully shot and edited, great sound, and awesome personality and humor. So happy to join you each week and raise a glass.
Agree (9 months later) great name spelling btw
The Sazerac made with Sazerac Rye and Peychaud's at my favorite bar is my absolute favorite drink. It's plenty tasty, but it has just such a level of complexity. It's the definition of a drink that's more than the sum of its parts.
Greg! Looking forward to your new episodes. Your skill and personality are an inspiration to hobby drink makers (I mean drinkers) everywhere.
I love the Sazerac. I think your version is probably superior.Your reasons for not sticking with tradition are really valid. I understand your reasons perfectly.
I only found this channel recently but I already love it so much
this channel loves you too!
Just going thru your content and wow, talk about take me back. You have most certainly upgraded your show Sir! It's awesome, thank you for making such great content and for making it for this long!
Please man, do more videos! I love your stuff! I'm really looking forward for your version of Vieux Carré. Cheers from Brazil!
Awesome drink, definitely one I need to cover in the coming months.Thanks for watching!
Can't wait to try this version ! Thanks Greg
Really dig your profile pic... Also thank you!
Way to go man, I love how you stayed true to the original recipe, but at the same time, broke it up with enough variation to make it yours.
Love me a good Sazerac - keep em' coming!
Thank you so much! I will!
Great channel, man! Awesome camera and editing! Cheers!
Loved the vid per usual keep it up! so glad you continued this channel its amazing.
sman228 thank you!
I remember trying this in New Orleans for the first time and I went from not liking it to loving it before I finished my first glass.
More videos please!!! always my favorite recipes
Another great whisky cocktail video!
This is amazing! Thank you for your twist on it, made things easier and the drink is delicious! Although I tweaked it and added a bit more syrup.
You are so right, I was making my first Sazerac tonight, I dont see wasting absinthe. I had to find how you prepared yours, as usual you don't disappoint.
I simply LOVE the Sazerac. This is the drink that got me into the higher art of cocktails. It just tastes so freakishly amazing. And when I first stepped into the highest class bar in my town and ordered this one, the very professionell bartender flamed the absinth before pouring it on top of the finished cocktails. It was like a dream come true. I think your version is just fine, there's nothing wrong with it. One of the great classics, with a little modern "twist".
Check out the Improved Whiskey Cocktail too then, you'll love it.
Just made a Sazer-hack:
-Couple dashes of peychauds
-0.5oz Galliano (delivers the anise flavor & sugar)
-2oz Rittenhouse
Build in glass, stir down with a big cube, express lemon peel & garnish
Will try this shortly. I know I've had a Sazerac previously, but its been a while. I see this as the next step along my journey of trying all of the classic cocktails you've put forward. Really like the idea of having a little spice in the bitters as I bet it helps moderate the rye bite.
Its cool the way you explain how it's traditionally supposed to be like, while having the guts to make your own twist on things in the step by step process. I'm not a big drinker, but you surely made we want to be one for a few minutes.
Another great video!
Bartender pro tip: to get the same effect as a rinse with out the wastage use a Misto or some other form of atomizer
I thought I was the only person to use a Misto for absinthe! I had to explain what a Misto was to my wife....she'd never heard of one before. I remember when they were all the rage about 10 years ago...
yes finally new one
C'mon man, I took one week off!
How To Drink too long man
How To Drink, that's about 13 days too many between videos. :) Joking. Nice video though, thanks!
Love the series! If you're taking recommendations for next season's line up, I highly recommend making a Laphroaig Project. Pretty unusual drink, but the flavors just work so unexpectedly well together and create an exceptionally well balanced drink. Plus it is super fun describing it as "a campfire put out with a bucket of lemonade" to people and watching them try and imagine that!
Best drinking channel on the tube
Like fr everyone else stutters and speaks in British
Full marks for the atmospherics... very classy vibe
No Peychaud's, no peace! But I totally agree that you don't throw out the absinthe.
Nice! I suggested this a few weeks back, thank you for sharing your twist on the Sazerac!
Pete Pratti I don't want to to think I intentionally didn't give you a shout out or something, we shot this months ago so it was in the pipeline when you suggested, and there was no way for me to mention you on camera.
How To Drink definitely didn't think that! i appreciate your videos. I tell everyone I can about them, keep it up!
From southeast Louisiana and love a good Sazerac. Will have to try this variation. Also, one option so you don't waste absinthe/herbsaint (my preference) is to use an atomizer and mist the glass. I personally think having the entire inside coated makes a difference in the drink experience. You really get the aromas and flavor of the absinthe/herbsaint.
Ah-one of my favorites!
I knew I could count on you to mention it! I’ve often wondered the Sazerac’s relation to the Improved Whisky Cocktail but could never really find any discussion around - maybe my GoogleFu just sucks. But I said to myself “I bet Greg has a video on the Sazerac, and I bet he makes mention of that thread.”
I love me a good sazerac, I’m definitely going to try this!
Baby Greg ! Liked this version too ! Though I did the wash rather than the dash - the nose man the nose - great drink the bitters choice is stellar
"Mouletthe (N):" you've got yourself a new subscriber :)
Thumbs up for not throwing the absinth away!!!!!
i dont know what it is but these videos are just so well put together! - Mad pros
Greg, I love it. I haven't played with creole bitters yet (need to get around to a Fourth Regiment sometime), but I usually use a spiced syrup for that extra bit in my sazeracs
I just bought Absinthe. What the hell is going on??? This channel is AMAZING
Just discovered your channel and loving it! I am working on my own cocktail book with original interpretations, and have already made my own three variations on Sazarac (19th century and prohibition-inspired). I'm an amateur myself, and love your channel, and find it inspiring. Great to see innovation on this classic! (Subscribed!)
Thank you! Glad you found me! Let me know when I can pick up a copy of the book!
Love. This. Channel
That's basically how I make mine, except I just use simple syrup. Great video
Love what your doin man great production you gotta try and come up with some drinks
Cheers!
I’m down with the Absinth dash but I like the glass completely coated in it because you can taste/smell the aroma at the top of the glass when it touches your lips. Same with adding lemon around the rim. When you drink it you get the absinth lemon aroma with the rye whiskey as you sip it.
This channel should be called How To Hammerd
First time I come across your channel; I think you did a good job with your sazerac. Don't let anyone tell you different.
Thanks for finding and watching!
I feel like including the sugar cube adds a textural element to the drink rather than just the sweetness and since it would dissolve at different rates depending on how much you stir the drink it would also allow you to control how sweet you would like it to be
I hate absinthe yet you have me tempted to try this drink
I love a good Sazerac! I do stick with the Peychard's though and I use demerara syrup. Have you ever tried making a Sazerac with an Anejo tequila? Just substitute the Rye with a good Anejo and the Gomme Syrup with Agave Nectar and use an orange peel for garnish. It's really good. Keep up the great work. Love your channel!
You sir are a man after my own heart. I must get some creole bitters and try them instead of peychaud's
Break all the rule my man! That's what I say! I make mine with a split base (cognac and bourbon), atomizer for my absinthe and black walnut bitters. Makes a great cocktail! 😉
I agree with not wasting absinthe! However, coating the glass gives it such a strong smell that really enhances the beverage! Try coating the glass and reserving the leftovers then adding it back as the dash!
You are the Prometheus of mixology, showing us plebs a different way...a better way to drink.
I rinse with abinsthe in the glass before it goes in the freezer and pour the abinsthe back in the bottle. Then freeze the glass. Save the absinthe and no condensation from the freezer goes into the bottle :)
Gonna need a link to those bar top inset lights you got there. It makes the drink look magical. Finishing my basement and that's going to be a requirement when I build a bar.
There’s no product to link to really. It’s a 2 inch hole I cut with a hole saw and a 1/4 inch lip I dropped in with a router. I made a piece of plexiglass to fit in there like a window and polished it up, and put various lights underneath.
@@howtodrink Thanks. I can work with that. Cheers!
Really great job and fun take on the drink. Try a 1.5:.5 ratio of rye to cognac as it gets closer to the way it is said to be made originally.
Love the background music and the commentary.
As a Bartender, I find your style great! it should be to liking rather than a force you know?
im sorry this is my favourite cocktail i cant allow this
to get that rinse you can use an atomizer to spritz the glass to get the same effect without waste of absinthe
I'm wondering what your thoughts are on using Absinthe vs Herbsaint? I know the traditional way was absinthe and eventually became herbsaint, but is there a noticable taste difference between the two in your experience? Thanks, love the videos!
Man, you're awesome!!! :) I'm a home hobbyist too, not a bartender. #Respect
I was thinking about making a cocktail called Hell Frozen Over (Or Ice and Fire, I haven't decided on the name). It's equal parts Fireball Whiskey and Cold Spell Whiskey with a dash of Bitters (Or Vermouth, another part that I haven't decided on). The secret to this drink is that it's a "water mix". You dry shake it with no ice and instead with a cinnamon stick and some slightly muddled mint leaves (Lipping and outlining the shaker with the mint) and then pour it over heavily crushed ice (not too heavily, just enough to make bite sized pieces) in a highball glass that's been packed to the brim. You stir it a bit and the trick is to chew the ice with the alcohol in your mouth. Thus, giving the cold sensation in your teeth with the hot sensation on your tongue.
Great video. I have an atomizer filled with Absinthe for making Sazeracs saves a lot of wasted spirit from the wash.
This channel is so dear too me.
This is in my top five favorite drink. I cannot lash out and hurt you because I need to try it first...after all you may be somewhat right! LOL! ):o
Don't even worry about making it a different way. You're doing good
The bar I go to uses a small pump spray bottle to spray the glass with absinthe. Seems to work well.
Great drink Greg, can you do a couple vids on how to make classic shots?
It's important to rinse absynth on the glass because it's aroma is a vital part of the cocktail, for this one I just prefer the traditional way because of this.
If you have a smoker, try smoking it. I had a great smoked rye sazerac (with cognac, too) at The Bar Downstairs (Andaz), and... Damn, that was good.
Love me a good Sazerac!
Syrup is better than sugar. Things Food Network never tells you. Keep em coming. It's hard to find decent bartenders in the South.
The Sazerac was the first spirit-forward drink I actually enjoyed instead of endured.
I just took a business trip to New Orleans ... Next year I am going to get one of these.
Have you done one of New Orleans other popular drinks, the hurricane?
Thanks for a great channel! You've just got yourself a new subscriber :) Where is the glassware from in the intro?
Thanks! The old fashioned in the intro is poured into a double rocks glass from Cocktail Kingdom.
Love your channel!! Love a good Saz and usually use Rittenhouse and gomme syrup, I like to coat my glass with absinthe in an atomizer, I agree no point in dumping the stuff out.
Since its served up, I like to chill my glass.
You seem to like Bitter Truth bitters, will have to get myself some.
Firstly, thank you! Slowly I'm coming around on the atomizer, there's just something about food-from-a-spray-bottle that always puts me off. I don't use Pam cooking spray either.
it looks like a burning fire when you stir it, awesome
oh there's a light there
One person is mad that it wasn't an Appletini video.
Steven Lloyd can't please everyone!
wait it would be hilarious if you actually did an appletini
Nick oh boy do I have news for you
Thanks for the videos. I am gonna try this over the weekend but I believe Absinthe is not sold in Ohio. What substitute can I use?
You’ve been making videos this great since 2017?? Where have I been?
love ur chanell
Sooo a sazarac is literally just an old fashioned with absinthe?
The original recipe would only have cognac. As cognac became harder to find in USA, rye/bourbon was added 50/50. Which is now the recognized standard formulation, but barmans who know their stuff should always ask how you want it.
No an old fashioned is a Sazerac without absinthe.
EJR77 no ice
That’s critical
peychaud's makes a difference
and peychauds
Originally made with brandy, which is different and equally delicious. I prefer it that way.
Quarter to 11 in the morning, and a Sazerac seems pretty on the ticket for today. Unfortunately, I only have old granddad rye, the last dregs of fee brothers bitters, non-wormwood absinthe, and need to make some gomme syrup so I'm using simple syrup and half an egg white. I'm feeling like adding in a dash of grenadine to cut some of the old granddad.
I'm calling it a Zazzerac, and it's garnished with bacon, eggs, and toast with jam.
Old Grandad can be pretty good... my understanding is that stuff only a few years back is considered damn good.
Your vertion is grate
gotta do a White Russian at some point, one of my favorites. great video as usual