As an American bartender, working in an American bar, I found your take the the Sazerac pretty interesting. I've always made it the "traditional" way. This is the first time I've seen a "split" version. And using Applejack is definitely a twist. I'll give it a shot at home. Besides...nobody uses Applejack for ANYTHING so it gives me a reason to buy some!
@@scottbaron121 Apple Jack nowadays is Apple Brandy and is the base in a bunch of great drinks you might want to try: Apple Jack Rabbit, First Word, Jack Rose, Jack's Word, and Widow's Word. Obviously a few of these are Last Word riffs, and they're delicious!
I’ve tried so many versions of this drink…which is my favorite…in New Orleans (pronounced “New Ore-lins”) and around the US but the simple version with rye and peychaud is always the best. I like Bulleit rye for these with 1/4 oz 2-1 Demerara syrup and twist of lemon peel. Using an atomizer for the absinthe is the best way and what all the famous cocktail bars in New Orleans have been using for at least ten years now. Just a few sprays. A bar spoon seems like a lot. You shouldn’t taste absinthe …but more smell it with the lemon oil
Looks amazing. Never thought about subbing *apple* brandy or doing a split base like that. Brilliant! If you ever feel like a change-up (or menu addition), try maple syrup in place of the sugar and an orange peel instead of the lemon.
Excellent variation, both with Apple Jack instead of French brandy, as well as the 50/10 split instead of the 30/30 split. Both ideas to try- thank you!
I love the flexibility of the sazerac. My preferred way to make it is with10 dashes of peychauds, and 1 dash of ango. If I'm making it for myself I'll use a full 1/2oz (15mil) of the peychauds, but I don't take that liberty with my guests. I let my old fashioned be the refined drink that showcases the whiskey, while the sazerac gets to have a little more fun.
Interesting take. This is my favorite cocktail, I wouldn’t have thought about deviating from Sazerac Rye, Peychaud’s, and Herbsaint, but I would give your version a try!
That does sound delicious, I’ll have to try this fall. I played with similar flavours years ago as there was(or could not find) an apple forward Sazerac Apple Sazerac Absinth rinse 1 oz (30ml) Rye Whisk(e)y 1.5 oz (45ml) Calvados/apple brandy 1 barspoon (5ml) maple syrup 3 dash Peychauds bitters 3 dash Smoked Apple Bitters Lemon twist
Congratulations on the new bar! I learned how to make a Sazerac by watching your video 3 years ago which is the split base version. It also appears in my favorite cocktail book "Strong Sweet and Bitter" that way and I love it. But you have never steered me wrong so I'll try this one too. Thanks for all the knowledge and amazing cocktails...keep up the good work!
Sounds very interesting. I am a classic Sazerac lover, making mine similar to the many I've enjoyed in New Orleans, but I must say the idea of using some Apple Brandy is intriguing! Cheers!
I've (perhaps oddly) seen recipes call for granulated sugar and then a splash of water with the Peychaudes. It's never made sense to me, so I skip the water figuring the sugar will dissolve in the bitters and be diluted by the ice. I do enjoy the split with brandy, but have never tried Applejack which, now that you mention it, is brilliant! It is, after all, one of USA's oldest spirits.
Glad to see you back. I appreciate that the double walled stainless steel drink mixer likely provides a higher quality product in the bar for filming. I really enjoyed the clear mixer because you could see the changes in the color. Keep up the great work! Good luck with the new business.
Oh man, that Applejack has dried up over here, and I've never managed to find a bonded version... Have to keep hunting lol But I do love cocktails where a little widdle bit of an ingredient makes a huge difference. Makes me feel like an alchemist 🤣
Hi Cara, I have made this with Calvados and Absynth. Probably used less sugar but it was indeed a lovely drink. Best of luck at your new venue! Nick from York
Scottish bartender running an "American vibe" bar in Australia. I feel like there's a TV pilot in here somewhere, lol.
Yeeeesss!! 🙌
🤣 not quite sure how it happened to be honest!
As an American bartender, working in an American bar, I found your take the the Sazerac pretty interesting. I've always made it the "traditional" way. This is the first time I've seen a "split" version. And using Applejack is definitely a twist. I'll give it a shot at home. Besides...nobody uses Applejack for ANYTHING so it gives me a reason to buy some!
Use it to spike your pumpkin spice lattes or spiced apple ciders.
When the cocktail rebirth started Applejack was being used to make a couple classics. The Jack Rose is a great drink
@@scottbaron121 Apple Jack nowadays is Apple Brandy and is the base in a bunch of great drinks you might want to try: Apple Jack Rabbit, First Word, Jack Rose, Jack's Word, and Widow's Word. Obviously a few of these are Last Word riffs, and they're delicious!
The apple brandy was a nice touch, thank you for the tip.
I’ve tried so many versions of this drink…which is my favorite…in New Orleans (pronounced “New Ore-lins”) and around the US but the simple version with rye and peychaud is always the best. I like Bulleit rye for these with 1/4 oz 2-1 Demerara syrup and twist of lemon peel. Using an atomizer for the absinthe is the best way and what all the famous cocktail bars in New Orleans have been using for at least ten years now. Just a few sprays. A bar spoon seems like a lot. You shouldn’t taste absinthe …but more smell it with the lemon oil
Looks amazing. Never thought about subbing *apple* brandy or doing a split base like that. Brilliant!
If you ever feel like a change-up (or menu addition), try maple syrup in place of the sugar and an orange peel instead of the lemon.
Excellent variation, both with Apple Jack instead of French brandy, as well as the 50/10 split instead of the 30/30 split. Both ideas to try- thank you!
I love the flexibility of the sazerac. My preferred way to make it is with10 dashes of peychauds, and 1 dash of ango. If I'm making it for myself I'll use a full 1/2oz (15mil) of the peychauds, but I don't take that liberty with my guests.
I let my old fashioned be the refined drink that showcases the whiskey, while the sazerac gets to have a little more fun.
Interesting take. This is my favorite cocktail, I wouldn’t have thought about deviating from Sazerac Rye, Peychaud’s, and Herbsaint, but I would give your version a try!
Wow. Long time since I’ve gotten a video notification. Glad to see this channel growing! I’ve learned a lot from you guys.
Replace the cognac in a regular 30/30 Sazerac with Calvados. It's delicious.
That does sound delicious, I’ll have to try this fall. I played with similar flavours years ago as there was(or could not find) an apple forward Sazerac
Apple Sazerac
Absinth rinse
1 oz (30ml) Rye Whisk(e)y
1.5 oz (45ml) Calvados/apple brandy
1 barspoon (5ml) maple syrup
3 dash Peychauds bitters
3 dash Smoked Apple Bitters
Lemon twist
😋
I need to get another bottle of Applejack, because this looks delightful!
Congratulations on the new place
Congratulations on the new bar! I learned how to make a Sazerac by watching your video 3 years ago which is the split base version. It also appears in my favorite cocktail book "Strong Sweet and Bitter" that way and I love it. But you have never steered me wrong so I'll try this one too. Thanks for all the knowledge and amazing cocktails...keep up the good work!
Nice! I first learned of and tried the Sazerac from your previous video! You're awesome! 🍸
I'll give it a whirl this weekend
Sounds very interesting. I am a classic Sazerac lover, making mine similar to the many I've enjoyed in New Orleans, but I must say the idea of using some Apple Brandy is intriguing! Cheers!
Extremely underrated cocktail..I think it's hard for most bartenders to make but I've always been fond🥃
I've (perhaps oddly) seen recipes call for granulated sugar and then a splash of water with the Peychaudes. It's never made sense to me, so I skip the water figuring the sugar will dissolve in the bitters and be diluted by the ice. I do enjoy the split with brandy, but have never tried Applejack which, now that you mention it, is brilliant! It is, after all, one of USA's oldest spirits.
My favorite bar related channel.
🥰
Glad to see you back. I appreciate that the double walled stainless steel drink mixer likely provides a higher quality product in the bar for filming. I really enjoyed the clear mixer because you could see the changes in the color. Keep up the great work! Good luck with the new business.
Fair, it’s just what we use at Goodwater so what I had to hand but will try to bear in mind for future and bring a glass one!
It does look like a good one! :)
I love a New York Sazerac but really looking forward to trying this out now!
Oh man, that Applejack has dried up over here, and I've never managed to find a bonded version... Have to keep hunting lol
But I do love cocktails where a little widdle bit of an ingredient makes a huge difference. Makes me feel like an alchemist 🤣
Hi Cara, I have made this with Calvados and Absynth. Probably used less sugar but it was indeed a lovely drink. Best of luck at your new venue!
Nick from York
I cannot wait to try this! As soon as I get me some Herbsaint. Thank you!
Yum! Love a good sazerac-- will have to add this to my list of variations to try!
One of my favorites! Thanks for sharing Cara and congrats on the bar... someday I'll make it down under.
Sounds delish! I like the AppleJack idea. Will try! Thank you!
Sounds delicious! Cheers! ❤
Love a delicious Sazerac!!
I had never heard the term 'split base' until watching this video.
What do you know...I had this exact drink at goodwater recently!
hi
Great recipe - is it just me who thought the mixing vessel had a weird quality of looking like it was CGI on top of the rest of the set 😂
I think the depth of the bar at Goodwater makes it look a little funny haha
she had a kid or something?
Intriguing rye cocktail, but it's not at all a Sazerac.
KONGRATZ DOLL FACE!! ❤ - REXX