Popularize a Cocktail
Posted 19 December 2002 - 01:53 PM
Thanks for your time! I will mix myself something nice tonight in honor of this Q & A!
I have two words for America... Meat Crust.
Posted 19 December 2002 - 02:38 PM
Sure…the Sazerac Cocktail, it is a great American treasure and no one can make it! It is a multi-layered sophisticated sipping cocktail that uses great American whiskey and another classic American product Peychauds Bitters and should be part of every young bartenders training just like Hollandaise sauce is part of every young chef’s training. On the heals of that would be the Ramos Fizz and fresh sour drinks.
This drink is based on a bitters created by Antoine Amedee Peychaud, who made a cognac cocktail by mixing his bitters with cognac The most popular cognac for many years in New Orleans was Sazerac de Forge et Fils. In 1859 John Schiller officially christened the Sazerac Cocktail in his newly opened bar; the Sazerac Coffee House. When Schiller’s employee John H. Handy took over the bar, he altered the famous drink and used whiskey instead of cognac. I suspect that the growing popularity of whiskey was due in part to it being cheap and readily available. It was shipped by barge down the Mississippi until there was a glut of cheap whiskey in New Orleans. I have my own twist on the Sazerac, a mix of Cognac and Bourbon.
2 Dashes Peychauds Bitters
2 Dashes Angostura Bitters
1 oz. Rye Whiskey
1 oz. VS Cognac
Splash of Ricard or Herbsaint
½ oz. Simple Syrup
Take two rock glasses, chill one while preparing the drink in the other. Splash the Ricard into the second glass and swirl it, then pour it out. Add the cognac, rye, syrup, and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with a lemon peel.