What do you guys think of the glass jigger? Head to keeps.com/howtodrink to get 50% off your first order of hair loss treatment. Curiada: bit.ly/HTDSazeracSpirits New Jigger I'm using: amzn.to/3jkaKJx Wondrich On the Sazerac: www.thedailybeast.com/is-the-sazerac-a-new-orleans-cocktail Philip Green on Peychaud: www.thedailybeast.com/who-is-the-real-father-of-the-cocktail Glasses: amzn.to/3Dp0EyP Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Sazerac: th-cam.com/video/mQ69_TRoZhE/w-d-xo.html
(Looks at current weather) I think you talkin about the Sazerac is the least of their concerns... Hope y'all in Louisiana are staying safe and getting ready to brace for impact, from your fellow Hurricane-party-goers in the south, Floridaman.
Is anybody else going to comment about how the camera is clearly focused just before where Greg is standing? Just me? Love the show, love fuzzy Greg. Love this perfect silver spear of a barspoon in the middle of the screen, love that we're really really focusing on the mixing glass this episode
As a native of New Orleans I have my own sazerac that's just awesome. I use Legendre Ojen as my wash. 2 teaspoons of 1:1 simple 2-4 shots of peychauds. And 2 oz of riverbasin rye whiskey and a lemon twist. It's awesome. Prepared the same way you do.
How interesting the story goes that Herbsaint liqueur was used for the initial Sazerac, certainly explains why Wes Anderson thought it would humorous to name Owen Wilson's character in The French Dispatch, Herbsaint Sazerac. That was worth a revelatory giggle.
I love a good Sazerac, so I'm always excited to hear more about them! The best Sazerac I've ever maid was from the Death and Co book, Cocktail Codex with 1.5 oz Rye, 0.5 oz Cognac, 4 dashes of Peychaud's, 1 dash Angostura, a heavy barspoon of demerara syrup, absinthe rinse, and a lemon twist. It was divine, bringing out the flavor of the rye, but mellowed a bit with the cognac. I love seeing all the history in these new episodes! Awesome stuff!
I like to do a mix of equal parts higher proof rye and cognac. Like 1oz Pierre Ferrand and 1oz rittenhouse rye. With 1 dash of ango and 6 dashes of peychauds. One bar spoon of simple. Turns out great. Slight sweetness from the cognac and still get that spicy note of the rye and ango.
Love to see Cara getting a shout out! She's a phenomenal cocktail tuber and I think her sazerac episode is my favorite of all the ones I've seen especially with her mixed spec for it.
Oh god I can only imagine a patron getting the ‘wrong’ preparation. Even with minimal research it’s plain to see how contentious this drink has been historically.
@@Landis963 What he means is, the only correct way is the way that the person who ordered it wants it. If the person who ordered it likes it differently than the way the bartender made it, then it's the wrong way.
is it just a problem on my end or during all the shots of Greg talking are all the lights way brighter than usual? It makes everything look blurry in the background
The camera is out of focus. You can see that the focus is sharp on the dasher bottles in front of him so everything from the table going back is just a little out of focus.
Thinking the aperture got knocked up a stop. Focal plane is smaller and it does appear some blown highlights, but it could just be me talking out of my backside.
Definitely one of my favorite classic cocktails and one that definitely evolves and changes if you make even the slightest variation. I usually make mine with a locally made absinthe that's supposedly based on a recipe from the early 1800s and it definitely adds an almost floral note to the drink that I don't necessarily get with other absinthe.
Just a big thanks - just watching your videos really has helped me through the last year and a half. I know as a creator it can feel like the things you work hard on go off into the void and its done. You've really brightened up my year - thanks.
I had made a dnd character with the last name of Sazerac about 5 years ago, thought it sounded cool and very fantasy-esque. 2 years ago i found out by random chance that a Sazerac was in fact an alcoholic drink, spelled exactly the same way as my character... blew my freakin mind
This is my go to cocktail, I use Sazerac Rye 2 1/2 oz, 2 dash Peychards and 1 dash Angastoria, barspoon simple syrup and I don't rinse I put a bar spoon of Absinthe Vieux Carré Supérieure
Rituals may be, in general, a bit over observed but ... The absinthe louche is _really kind of fun_ . Chilled water and apparatus may be necessary but the effect is often pronounced and impactful. *Striaght* Rye Whiskey means a minimum of 2 years, but *4 years* if no age statement is present, so Old Forester is probably 4+ years.
It is aged 4 years. I just happen to be a fan of Old Forester in many of it's expressions. The Rye is a favorite for an Old Fashioned. Good ol Brown-Forman makes good stuff.
People definitely take rituals too far in mixology culture, but they're also what makes a cocktail a cocktail. Part of the fun of a cocktail is watching the ritual taking place or better yet, performing them yourself. It's also really fun to explore all of the variations. In theory, cocktails could just be canned up beer, forgoing any rituals, but that sounds like an incredibly boring way to drink
As someone who is starting to play with good cocktails.. thank you.. I have watches many of Greg’s videos and it’s changed my drinking game.. thank you
I live in New Orleans and one thing I enjoy doing is asking for my first cocktail to be a Sazerac. Watching how they make it and tasting it tells me if I want to stay there. It's my go-to drink at home and out. And I do sometimes vary my recipe with slight alternatives. I've even "smoked" my glasses over wood chips for an extra layer to the nose. One thing that I started to do about 20 years ago is that instead of rinsing the glass with absinthe, I use atomizers filled with absinthe to coat the glass and then add a spray over the finished cocktail. And no, we don't tell "Sazerac".
I'm a Louisiana resident, have been since before I could walk, and I only recently went and had my first Sazerac in the city proper this summer, at the Olde Absinthe House. It was one of those 'feather in the cap' kinda trips I undertook with my oldest daughter who was freshly 21, and I cannot recommend it enough. Yes, Bourbon Street is a tourist trap, and yes, you'll likely spend too much, but it's still a great time. Live music, history everywhere, a story behind every house, food the rest of the world is jealous of, and so many great cocktails and places to enjoy them. TL:DR- go to NOLA as soon as you are able, and try the Absinthe, the Sazerac, the French 75, and every other signature drink to be found in the city.
I also LOVE how Ryan George does sponsors. More people should do what Greg and Ryan do honestly. I always watch sponsors on anybody's newer videos (just because I like supporting them in the analytics), but most are just so very boring! Being entertaining just makes sense ya know? Increases the likelihood that they'll get more/better/consistent sponsors and doesn't hurt watch time.
Are their any other content creators that are similar to HTD? Love the content and have binged it all… need more content…. I absolutely love how you go into the flavors and various options for drinks.
I have been binge watching your videos the past few days and I've now successfully opened up a bar with gallons of spilt alcohol. Thank you and keep it up
Great episode Greg! I, as a New Orleanian, will continue to believe that the Sazerac is the original cocktail. If you make it to New Orleans, I recommend a few places: Antoine’s ; Commander’s Palace ; Clancy’s ; Upperline ; Mandina’s ; Galatoire’s ; Port of Call ; Snug Harbor (for bar/music). This list is in no way all inclusive or even a quarter of what I think should be on there - just a good starting point off the top of my head. Keep teaching us how to drink!
Knowing that absinthe is intended to be more of a rinse, I may have to give this a chance! (I don't like black-licorice flavor, usually. But in small amounts, I've had a decent cocktail or two with it) Anyway, I'd be super on-board with revisiting more old episodes! I appreciate them, but I love what the channel had become 🖤
You can also ‘rinse’ the glass by spritzing it with a perfume-style bottle of absinthe. A straight rinse is more my style but I thought that was a neat twist on how to do a rinse and not waste anything.
1 out of 4 people can taste everything.....if you taste black licorice and not star anise....or if you think fennel and star anise both taste like "just" black licorice then the subtleties of this drink simply will waste your time. Trust me its not the drinks fault. Same folks think angostura just taste like cloves....but in reality its allspice. It can drive you crazy until you realize they just don't have the palette for subtleties.
I ended up making 4-5 different Sazerac's to see what I liked and my favorite version ended up being a 60/40 rye/cognac split. Knob Creek 100 proof was also insanely good with the cognac split. Super deep and pepper/clove-ey which the sweeter cognac helps round out perfectly. 3 dashes Peychaud's 1 dash Angostura 1 barspoon demerara syrup Absinthe wash lemon peel (a must) and a cherry (because I am a heathen and Greg told me I'm basically making and improved whiskey cocktail so its ok). I've made it several times and while I like the others, every sip of this one is mind blowingly good (and this coming from a person who is NOT a fan of licorice or anise).
the ad is the best part of this episode. there is a reason the ad is in focus and the rest is not. the ad IS the episode. and the rest is just an ad to cushion around the hair keepkng commercial. 10/10
great vid! friendly reminder to zoom in when checking focus before shooting so the depth of field aligns with your sweet, sweet eyes and not just in front of you
I dont drink anymore but I love watching these videos. The information given and the and the presentation is too notch. It's very entertaining as well.
I too like to keep my drink glass in the freezer. Before pouring the Sazerac, I spritz the drink glass with absinthe from a little spray bottle. This produces just the right coating of absinthe on the glass. I always put the lemon peal in the glass. I like all the rye's you listed but Old Overholt BiB is another excellent choice. I have a strong preference for ~100 proof whiskies for cocktails. I've had cognac and cognac/rye blend Sazaracs and I prefer all rye. And I will occasionally add a cherry.
Negroni week is fast approaching, I reckon you should dedicate two episodes to it: 1 - A Negroni matrix video 2 - A Negroni history video (akin to your Old Fashioned video) where you go through its precursors (Milano Torino, Americano), make the Negroni, then do classic variations/similar cocktails (Boulevardier/Old Pal), then finish off with modern takes on the drink (Kingston Negroni, Coffee Negroni, etc). One cocktail for each day of the week!
Just tried a Sazerac for the first time.Thanks for the recommendations and instructions Greg. Went with the Rye version. That's some seriously good stuff!
Hey Greg, great vid. love the new jigger. The Sazerac is my absolute favorite cocktail. I normally use Baby Saz for my rye in this drink. what's your opinion on that?
Greg, as fellow Monmouth County resident, you hit the head of the Sazerac nail squarely on da head "RIGHT ON"! This is one of my standard Go-To cocktails. Would certainly enjoy seeing more of these on How TO Drink!
Great episode. A couple rye recommendations for an interesting Sazerac take, Jefferson's cognac cask finish and Peerless finished in a Copper & Kings absinthe barrel. That one will be a bit harder to find. Binny's may still have it and you may still be able to get it direct from Peerless.
There’s a cocktail bar by me that makes a great rum sazerac with smith and cross. Not usually a rum fan but it’s great! And they actually have their absinthe in a mist bottle and just mist the glass with it!
I keep a dropper bottle of absinthe in by bar, so one long squeeze of absinthe around the inside of the glass and over the single ice cube (if building in a glass) is how I start it to avoid waste. Then I add maraschino... And I'm just making an Improved Whiskey Cocktail. I think the "class" of drinks you get by varying that 1/4-1/2 oz of sweet liquid in the cocktail is a space to be explored. Simple Syrup, Honey syrup, Maraschino, sweet amaro (Montenegro comes to mind), maybe Chartreuse, etc... they can all do work in there in what is basically a "spicy" old-fashioned. I have tried this with Montenegro, but it can domine- so I haven't gotten the balance right just yet. I will pull the Peychaud's back out with some Cognac based on your review of it here.
No total ingredients shot? That's my favorite for saving to the recipe book. Would anyone else like a site with all the ingredients shots for all drinks in a searchable format? That could be really cool. Love the show Greg, keep the crew going!
drink looks great however as a retired New Orleans bartender we always used both peychaud and angostura bitters equal parts. It is a classic drink, back in the day we used old Overholt Rye, Your choice of rye was a very good upgrade
love the episode, great as always. i have a suggestion for a future episode and that is nukashine from Fo76. i started with making the nuka cola quantum recipe from the official cookbook and prepared it as instructed, but then found myself remembering nukashine and wanting to replicate it, thinking quick on my feet, i added vodka (alamo vodka to be exact) and realized it wasn't half bad. i doubt it's representative of a proper version, but I'm certain you would be willing to figure it out
I mean, seems to me (someone who hasn't played 76) that nukashine would be fermented and distilled nuka cola. So you'd make a cola syrup with the added ingredients to make it quantum, and then instead of immediately adding water and carbonating it, you'd add water and ferment it (don't ask me how that works, because I'm no brewer) and then distill it. At that point you could carbonate it. Or you could get vodka and mix it with the cola syrup and some seltzer. Or carbonate the vodka and skip the seltzer. For replicating the taste of radioactive material, you'd probably want to go for something bitter. So adding a good amount of bitters (like angostura or peychauds) to the product before you carbonate it. Or infusing some fraction of the syrup or vodka with bitter orange peel. It's the closest you can get to the pungent, metallic sort of taste radiation has without somehow infusing actual metal into your food. Which is a bad idea for SO many reasons.
⚜️I’m a Bartender who has served thousands of Sazeracs both up and on the rocks at Galatoires on Bourbon Street. The best Sazerac in New Orleans today is made at the Hot Tin Bar on top the Ponchartrain Hotel. They infuse the Rye Whiskey with Duck Fat and call theirs a QuackeRac. Personally I like a little extra Anise and the lemon garnish is always used to rim the glass and is placed in the finished cocktail. Old Overholt is my go to Rye.
Greg, forgive me I've had a cocktail of my own, i fucking love these deep dive episodes correcting old recipes or going over cocktail history but I also hope we still get tv/film/video game/etc. inspired drinks too. I mean do whatever makes you happy man, I'm just saying I'd dig that. have a good day
……I usually skip the syrup, rinse with absinthe (Haint, made in Oregon), 3 dashes of Peychaud’s and one of Angostura…..and whatever rye I have on hand……sometimes Bulleit (dont freaking @ me), and an express of orange peel……
So fantastically thrilled you made a cognac sazerac. It's one of my two preferred of the three versions of the cocktail. When I order sazercas, I either order a cognac one or a formulation that Dale Degroff created having a split base of rye with cognac. I might start a youtube war in the comments section by saying this, but the idea of a rye sazerac never appealed to me. First of all I just feel that it's an old fashioned with peychaud's, and since I drink kosher 5 out of the 7 days of the week, I want something I can't make at home. The fact that you said that they're tied might make me be adventurous enough to have a sazerac with just rye in it. Much love Greg.
It’s perfect that your making this . I currently have collected the necessary bottles I need in my bar. I used wild turkey 101 rye . Absente absinthe . And finally , After waiting for shipping , Peychouds bitters .. I’m ready to make one of my favorite drinks .
The coquetier is actually a recipient for an egg ! You would heat up the egg, and then eat it by ripping the top off while the base was in the coquetier - that way you wouldn't get burned - and you would dig your way through the egg with a spoon - this manner is btw called "un oeuf à la coque" (which roughly translates by "a shelled egg"). If you're a bit more curious : - "Coquetier" comes from the word "Coquet" which means young cock (the animal, oddly enough named "coq" in French which is pronuncedthe same). - It is very odd that it was used to serve a drink in, especially since the the recipe doesn't call for an egg white. - The pronunciation would be a bit complex. Ko-k-t-yeah should come close to it. I know the "yeah" can be pronunced very differently depending on where the orator is from, but the actual sound isn't in the English language. "-tier" the last syllable, is made from a diphtoungue formed by the "i" and the "e" next to each other which calls for the "y" of "yeah". But as for "er"... The "r" isn't muted, but it's not pronunced like an "r" either, "-er" would call for one of our "accents" - é
Something you should definitely try… and let me give you my reasoning. I’ve always thought of rye as a spicier bourbon (at least in terms of flavor profile). Well, what’s a spicier cognac? I would say Armagnac. So (and this trips off the tongue beautifully), try an Armagnac Sazerac! As The Cocktail Codex states, “Bourbon is to rye whiskey as cognac is to Armagnac.” My version uses Peychaud’s (of course) and whiskey barrel aged bitters. It is my favorite Sazerac!
Hey Greg, absinthe is so expensive! I often use Ouzo as a substitute. Thoughts on this? Or suggestions for the best bang for buck absinthe? I keep saying I'll pick up a bottle but not knowing enough about it (and probably using it like this more often than not) I haven't pulled the trigger on any.
Chicago has a ton of good absinthe available. Go to a Binny's and see what you can find in your price range. Jades are amazing but will cost you. Sirene is a local absinthe that's pretty good but also expensive. Lucid or Kubler are good for the money if you want cheap. Leopold Brothers, Mansinthe, La Clandestine are good. Stay away from Letherbee, Grune Fee, Poet's Potion.
I had this certain drink in vegas and it was completely wonderful! I was wondering if you could do an interpretation on it? It's called the purple sapphire: butterfly pea tea infused bombay sapphire, st. germain, and a lemon slice.
I know I'm a heathen, but I love drinking my sazeracs on the rocks with larger format clear ice for slower dilution. I make mine with 1.5oz Rye, 0.5oz Cognac, 0.25oz simple syrup, 4 dashes peychauds, 2 dashes ango and absinthe rinse - this is my favourite slow-sipping cocktail at the moment.
I really wish I could handle drinking straight liquor because I've had an interest in sazeracs for years now. Had a bit of writing I was working on some time ago where a character was going to get drunk on a particularly boozy drink, and me being the novice drinker that I was (still am), I had to Google a list of different cocktails. Sazerac had such a cool and classy ring to it that I just had to pick it.
So I'm a big fan of the Ring of Fire series by Eric Flint. The basis of the story is that the year 2000 small West Virginia Town gets transported to the middle of Germany in the Thirty Years War and 1632. Why I bring this up is I was kind of curious what drinks would the local people downtime have. You mentioned that bitters were around at least as early as the 1640s so it's entirely feasible that something like the Sazerac could have existed then(a strong spirit with some bitters possibly sweetened) and that's not to mention all the drinks people from the future would have brought back with them.
I have binge-watched 3+ hours of How to Drink today. I’m underage. I don’t know why I’m here. I just like watching him pour things and then ramble about tastes afterwards
Greg should try make some of the Beers from the game Deep Rock Galactic, like say the Red Rock Blaster, Rocky Mountain, and/or Dark Morkite; I'm surprised more people haven't tried recreating said drinks before.
i recently got a shaker set (shaker, jigger, bar spoon and two martini glasses.) and made two kitchen hunt cocktails, on is crushed ice, 1 oz amaretto liquer, 1/3 can of pepsi ad 2 black cherries in the shaker, shake like made, strain pour. was very good, second one was crushed ice, 1 oz absinthe black, 1 oz simple syrup (homemade) in the shaker, shake like mad, strain pour, add drizzle of chocolate syrup and 1 bar spoon honey to the drink, top with coca cola. was also very good.
What do you guys think of the glass jigger?
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Curiada: bit.ly/HTDSazeracSpirits
New Jigger I'm using: amzn.to/3jkaKJx
Wondrich On the Sazerac: www.thedailybeast.com/is-the-sazerac-a-new-orleans-cocktail
Philip Green on Peychaud: www.thedailybeast.com/who-is-the-real-father-of-the-cocktail
Glasses: amzn.to/3Dp0EyP
Twitch: bit.ly/2VsOi3d
H2D2: bit.ly/YTH2D2
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instagram: bit.ly/H2dIG
Blog: bit.ly/H2DBlog
Patreon: bit.ly/H2DPatreon
Gear: amzn.to/2LeQCbW
Sazerac: th-cam.com/video/mQ69_TRoZhE/w-d-xo.html
How to make a Drink top shelf called “Twisted Striper”, when we were stationed in Germany , I had that drink, it was great!!
I think that glass jigger is on my Wishlist now
(Looks at current weather)
I think you talkin about the Sazerac is the least of their concerns...
Hope y'all in Louisiana are staying safe and getting ready to brace for impact, from your fellow Hurricane-party-goers in the south, Floridaman.
Would love that Jigger in Aust!
The vids out of focus my bro
Is anybody else going to comment about how the camera is clearly focused just before where Greg is standing? Just me? Love the show, love fuzzy Greg. Love this perfect silver spear of a barspoon in the middle of the screen, love that we're really really focusing on the mixing glass this episode
bruh it hurts my eyes, thank god im not the only one who saw it
I thought it was just my tired, midnight eyes. Glad it's not me!
can't unsee it...
I found it helped to set it to 480p, lol. Make it all a tiny bit blurry.
And I thought I was just drunk in the middle of the day. :D
As a native of New Orleans I have my own sazerac that's just awesome. I use Legendre Ojen as my wash. 2 teaspoons of 1:1 simple 2-4 shots of peychauds. And 2 oz of riverbasin rye whiskey and a lemon twist. It's awesome. Prepared the same way you do.
As a fellow new Orleanian I can confirm we all do it the way you do it but we all use our preference of wash and of rye
@@willbecker5632 Indeed we do. Stay safe!
How interesting the story goes that Herbsaint liqueur was used for the initial Sazerac, certainly explains why Wes Anderson thought it would humorous to name Owen Wilson's character in The French Dispatch, Herbsaint Sazerac. That was worth a revelatory giggle.
I love a good Sazerac, so I'm always excited to hear more about them! The best Sazerac I've ever maid was from the Death and Co book, Cocktail Codex with 1.5 oz Rye, 0.5 oz Cognac, 4 dashes of Peychaud's, 1 dash Angostura, a heavy barspoon of demerara syrup, absinthe rinse, and a lemon twist. It was divine, bringing out the flavor of the rye, but mellowed a bit with the cognac. I love seeing all the history in these new episodes! Awesome stuff!
I had made them like this as well-delicious! I think I tried it once with only Peychaud’s but that was a BIT too much anise for me.
Great but personally feel it doesn’t need the one dash of ango and letting peychauds shine is fine/maybe preferred
I normally skip the ads/sponsor talk, but I'm glad I didn't. Greg's hair tosses were hilarious!
I like to do a mix of equal parts higher proof rye and cognac. Like 1oz Pierre Ferrand and 1oz rittenhouse rye. With 1 dash of ango and 6 dashes of peychauds. One bar spoon of simple. Turns out great. Slight sweetness from the cognac and still get that spicy note of the rye and ango.
sounds great
Love to see Cara getting a shout out! She's a phenomenal cocktail tuber and I think her sazerac episode is my favorite of all the ones I've seen especially with her mixed spec for it.
As a former bartender and Louisiana resident, I can assure you, there are two ways to mix this drink; the patron's way, and the wrong way.
How do they differ?
Oh god I can only imagine a patron getting the ‘wrong’ preparation. Even with minimal research it’s plain to see how contentious this drink has been historically.
@@Landis963 What he means is, the only correct way is the way that the person who ordered it wants it. If the person who ordered it likes it differently than the way the bartender made it, then it's the wrong way.
@@ADBBuild Oh, of course. In my defense I'd had a few myself at the time.
I like that attitude!
is it just a problem on my end or during all the shots of Greg talking are all the lights way brighter than usual? It makes everything look blurry in the background
Nah its just his camera isn't perfectly focused - it can easily happen, and its just caused the light reflected on the labels to flare out a bit more
The camera is out of focus. You can see that the focus is sharp on the dasher bottles in front of him so everything from the table going back is just a little out of focus.
Its not the lighting, he's just out of focus, I mean if he does it himself and hes a few drinks in....... it can happen :P lol
*phew* for a second there i thought it was this moonshine i been drinkin'........
Thinking the aperture got knocked up a stop. Focal plane is smaller and it does appear some blown highlights, but it could just be me talking out of my backside.
Greg's been doing the show for 6 years and is still alive. Way to go liver!
Lmao
First time I've seen a TH-camr hold back ripping the content of an article into their video- absolute good guy Greg!
Saw the title and my brain went "more like kwisatz sazerac"
- first sip -
“Father! The Sleeper has Awakened!”
Anyway, it has Absinthe:
“What’s in the bottle?”
“Pain.”
Lovely quotes
You deserve more internet points.
i WILL drink him!
the booze must flow!
That Old Forester rye absolutely slaps. I've hardly mixed with it at all because I enjoy so much sipping it neat.
They are having a hard time sourcing it out here and it breaks my heart!
Same, I end up just have a Glass of the rye and forgetting to make the cocktail.
I didn't even know they bottled a rye. Been procuring their bourbon forever and excited to track down the rye.
I have a Prohibition Repeal party today at my bar to celebrate the anniversary of the repeal. We are doin a rosemary spin on a Sazerac
Definitely one of my favorite classic cocktails and one that definitely evolves and changes if you make even the slightest variation. I usually make mine with a locally made absinthe that's supposedly based on a recipe from the early 1800s and it definitely adds an almost floral note to the drink that I don't necessarily get with other absinthe.
Just a big thanks - just watching your videos really has helped me through the last year and a half. I know as a creator it can feel like the things you work hard on go off into the void and its done. You've really brightened up my year - thanks.
I had made a dnd character with the last name of Sazerac about 5 years ago, thought it sounded cool and very fantasy-esque. 2 years ago i found out by random chance that a Sazerac was in fact an alcoholic drink, spelled exactly the same way as my character... blew my freakin mind
Did he suddenly get a new favorite drink?
"humidor notes, banana bread, Christmas in a glass." Cinnamon my drunk friend. Cinnamon.
Invariably, the answer always comes back to cinnamon! It should be on restaurant tables alongside salt and pepper!
This comment had 69 likes and i made it 70. And i apologize for that.
@@NyancyCat My grandparents kept it on the table instead of black pepper. Which was fine until you cinnamonned your eggs.
@@NyancyCat I recently started infusing my demerara syrup by heating it up together with some cinnamon sticks, truly wonderful stuff
This is my go to cocktail, I use Sazerac Rye 2 1/2 oz, 2 dash Peychards and 1 dash Angastoria, barspoon simple syrup and I don't rinse I put a bar spoon of Absinthe Vieux Carré Supérieure
Hi Greg. Just wanna say how much I love your content and I hope that you and your crew and family are doing well!
Rituals may be, in general, a bit over observed but ... The absinthe louche is _really kind of fun_ . Chilled water and apparatus may be necessary but the effect is often pronounced and impactful.
*Striaght* Rye Whiskey means a minimum of 2 years, but *4 years* if no age statement is present, so Old Forester is probably 4+ years.
It is aged 4 years. I just happen to be a fan of Old Forester in many of it's expressions. The Rye is a favorite for an Old Fashioned. Good ol Brown-Forman makes good stuff.
People definitely take rituals too far in mixology culture, but they're also what makes a cocktail a cocktail. Part of the fun of a cocktail is watching the ritual taking place or better yet, performing them yourself. It's also really fun to explore all of the variations. In theory, cocktails could just be canned up beer, forgoing any rituals, but that sounds like an incredibly boring way to drink
@@davidmhh9977 Well said!
As someone who is starting to play with good cocktails.. thank you.. I have watches many of Greg’s videos and it’s changed my drinking game.. thank you
I live in New Orleans and one thing I enjoy doing is asking for my first cocktail to be a Sazerac. Watching how they make it and tasting it tells me if I want to stay there. It's my go-to drink at home and out. And I do sometimes vary my recipe with slight alternatives. I've even "smoked" my glasses over wood chips for an extra layer to the nose. One thing that I started to do about 20 years ago is that instead of rinsing the glass with absinthe, I use atomizers filled with absinthe to coat the glass and then add a spray over the finished cocktail.
And no, we don't tell "Sazerac".
I'm a Louisiana resident, have been since before I could walk, and I only recently went and had my first Sazerac in the city proper this summer, at the Olde Absinthe House. It was one of those 'feather in the cap' kinda trips I undertook with my oldest daughter who was freshly 21, and I cannot recommend it enough. Yes, Bourbon Street is a tourist trap, and yes, you'll likely spend too much, but it's still a great time. Live music, history everywhere, a story behind every house, food the rest of the world is jealous of, and so many great cocktails and places to enjoy them.
TL:DR- go to NOLA as soon as you are able, and try the Absinthe, the Sazerac, the French 75, and every other signature drink to be found in the city.
One of my favorite cocktails ever. Thanks Greg.
Ur the only channel that I actually watch the sponsors advertisements because you make them so entertaining😂
I also LOVE how Ryan George does sponsors. More people should do what Greg and Ryan do honestly. I always watch sponsors on anybody's newer videos (just because I like supporting them in the analytics), but most are just so very boring! Being entertaining just makes sense ya know? Increases the likelihood that they'll get more/better/consistent sponsors and doesn't hurt watch time.
Are their any other content creators that are similar to HTD? Love the content and have binged it all… need more content…. I absolutely love how you go into the flavors and various options for drinks.
There's plenty of content, but HTD show seems to be the king of production quality.
I have been binge watching your videos the past few days and I've now successfully opened up a bar with gallons of spilt alcohol. Thank you and keep it up
The way I was told to make it when I lived in New Orleans was with Lucid absinthe and Sazerac rye. Definitely does the trick.
Greg: I'm not into ritual
Also Greg: quotes Crawley
I thought that was great as well and quite unexpected.
you mean Crowley.
I really like you going back to old episodes. Its great to see your show grow and your knowledge grow.
Great episode Greg! I, as a New Orleanian, will continue to believe that the Sazerac is the original cocktail. If you make it to New Orleans, I recommend a few places:
Antoine’s ; Commander’s Palace ; Clancy’s ; Upperline ; Mandina’s ; Galatoire’s ; Port of Call ; Snug Harbor (for bar/music).
This list is in no way all inclusive or even a quarter of what I think should be on there - just a good starting point off the top of my head.
Keep teaching us how to drink!
Knowing that absinthe is intended to be more of a rinse, I may have to give this a chance! (I don't like black-licorice flavor, usually. But in small amounts, I've had a decent cocktail or two with it)
Anyway, I'd be super on-board with revisiting more old episodes! I appreciate them, but I love what the channel had become 🖤
You can also ‘rinse’ the glass by spritzing it with a perfume-style bottle of absinthe. A straight rinse is more my style but I thought that was a neat twist on how to do a rinse and not waste anything.
1 out of 4 people can taste everything.....if you taste black licorice and not star anise....or if you think fennel and star anise both taste like "just" black licorice then the subtleties of this drink simply will waste your time. Trust me its not the drinks fault. Same folks think angostura just taste like cloves....but in reality its allspice. It can drive you crazy until you realize they just don't have the palette for subtleties.
@@TheNewYearsEveis that you Madame Upturn?
I ended up making 4-5 different Sazerac's to see what I liked and my favorite version ended up being a 60/40 rye/cognac split.
Knob Creek 100 proof was also insanely good with the cognac split. Super deep and pepper/clove-ey which the sweeter cognac helps round out perfectly.
3 dashes Peychaud's
1 dash Angostura
1 barspoon demerara syrup
Absinthe wash
lemon peel (a must)
and a cherry (because I am a heathen and Greg told me I'm basically making and improved whiskey cocktail so its ok).
I've made it several times and while I like the others, every sip of this one is mind blowingly good (and this coming from a person who is NOT a fan of licorice or anise).
the ad is the best part of this episode. there is a reason the ad is in focus and the rest is not. the ad IS the episode. and the rest is just an ad to cushion around the hair keepkng commercial. 10/10
great vid! friendly reminder to zoom in when checking focus before shooting so the depth of field aligns with your sweet, sweet eyes and not just in front of you
I dont drink anymore but I love watching these videos. The information given and the and the presentation is too notch. It's very entertaining as well.
I too like to keep my drink glass in the freezer. Before pouring the Sazerac, I spritz the drink glass with absinthe from a little spray bottle. This produces just the right coating of absinthe on the glass. I always put the lemon peal in the glass. I like all the rye's you listed but Old Overholt BiB is another excellent choice. I have a strong preference for ~100 proof whiskies for cocktails. I've had cognac and cognac/rye blend Sazaracs and I prefer all rye. And I will occasionally add a cherry.
Negroni week is fast approaching, I reckon you should dedicate two episodes to it:
1 - A Negroni matrix video
2 - A Negroni history video (akin to your Old Fashioned video) where you go through its precursors (Milano Torino, Americano), make the Negroni, then do classic variations/similar cocktails (Boulevardier/Old Pal), then finish off with modern takes on the drink (Kingston Negroni, Coffee Negroni, etc). One cocktail for each day of the week!
Just tried a Sazerac for the first time.Thanks for the recommendations and instructions Greg. Went with the Rye version. That's some seriously good stuff!
Hey Greg, great vid. love the new jigger. The Sazerac is my absolute favorite cocktail. I normally use Baby Saz for my rye in this drink. what's your opinion on that?
Aside from the camera focus issues...
this is a great episode and I love me some sazerac's :) definitely raises a few brows at restaurants
Love ur stuff man very informative and i always find my self watching ur vodz
Greg, as fellow Monmouth County resident, you hit the head of the Sazerac nail squarely on da head "RIGHT ON"! This is one of my standard Go-To cocktails. Would certainly enjoy seeing more of these on How TO Drink!
Great episode. A couple rye recommendations for an interesting Sazerac take, Jefferson's cognac cask finish and Peerless finished in a Copper & Kings absinthe barrel. That one will be a bit harder to find. Binny's may still have it and you may still be able to get it direct from Peerless.
Love your channel man! Your video edits are 11/10! Would love to see you make your iconic drink and make it go world wide!
The first episode on this brought me here. Been here since! Love your stuff!
6:34 Didn't expect reference to Thelema in a HTD episode, neat.
Me either.
I too am pleased. But it has given me great joy.
This drink is fantastic!! I didn’t have lemons, but I found a touch of lime juice before mixing is excellent as wel!
I have 50 bottles of absinthe and no lemons! lol I use a few drops of lime juice in my sazerac. too
There’s a cocktail bar by me that makes a great rum sazerac with smith and cross. Not usually a rum fan but it’s great! And they actually have their absinthe in a mist bottle and just mist the glass with it!
That's a pretty standard way to do it these days. I also like to mist bitters on top of certain drinks, too.
@@bradsimpson8724 it also probably helps them with liquor costs, not having to spill anything out
I keep a dropper bottle of absinthe in by bar, so one long squeeze of absinthe around the inside of the glass and over the single ice cube (if building in a glass) is how I start it to avoid waste. Then I add maraschino... And I'm just making an Improved Whiskey Cocktail.
I think the "class" of drinks you get by varying that 1/4-1/2 oz of sweet liquid in the cocktail is a space to be explored. Simple Syrup, Honey syrup, Maraschino, sweet amaro (Montenegro comes to mind), maybe Chartreuse, etc... they can all do work in there in what is basically a "spicy" old-fashioned. I have tried this with Montenegro, but it can domine- so I haven't gotten the balance right just yet.
I will pull the Peychaud's back out with some Cognac based on your review of it here.
No total ingredients shot? That's my favorite for saving to the recipe book. Would anyone else like a site with all the ingredients shots for all drinks in a searchable format? That could be really cool.
Love the show Greg, keep the crew going!
Binging with babish has a website with all of his recipes. Babish, Squarespace, and HTD collab?
cleaned my glasses twice before i realized it was the booze before i realized it was the focus.
all in good fun, of course
New Orleans about to be underwater and you twist this knife? You MONSTER!
I really like the glass jigger it’s really cool and different
Somewhere I saw a recipe that said to combine the two half and half. Would that be a whole new drink or just a riff? Also I quite like the combo.
Clearly Greg, you've got to do a drink matrix on Sazeracs.
If greg ever did a podcast I think it needs to be called crack the ice
Okay the wildest think I learned today is that there were bottled, ready-to-drink cocktails in the 19th century. What's old is new again I guess.
History doesn't repeat but it certainly does rhyme
drink looks great however as a retired New Orleans bartender we always used both peychaud and angostura bitters equal parts. It is a classic drink, back in the day we used old Overholt Rye, Your choice of rye was a very good upgrade
Good stuff, Greg. Thanks for the pleasant, routine content.
love the episode, great as always. i have a suggestion for a future episode and that is nukashine from Fo76. i started with making the nuka cola quantum recipe from the official cookbook and prepared it as instructed, but then found myself remembering nukashine and wanting to replicate it, thinking quick on my feet, i added vodka (alamo vodka to be exact) and realized it wasn't half bad. i doubt it's representative of a proper version, but I'm certain you would be willing to figure it out
I mean, seems to me (someone who hasn't played 76) that nukashine would be fermented and distilled nuka cola. So you'd make a cola syrup with the added ingredients to make it quantum, and then instead of immediately adding water and carbonating it, you'd add water and ferment it (don't ask me how that works, because I'm no brewer) and then distill it. At that point you could carbonate it. Or you could get vodka and mix it with the cola syrup and some seltzer. Or carbonate the vodka and skip the seltzer.
For replicating the taste of radioactive material, you'd probably want to go for something bitter. So adding a good amount of bitters (like angostura or peychauds) to the product before you carbonate it. Or infusing some fraction of the syrup or vodka with bitter orange peel. It's the closest you can get to the pungent, metallic sort of taste radiation has without somehow infusing actual metal into your food. Which is a bad idea for SO many reasons.
⚜️I’m a Bartender who has served thousands of Sazeracs both up and on the rocks at Galatoires on Bourbon Street. The best Sazerac in New Orleans today is made at the Hot Tin Bar on top the Ponchartrain Hotel. They infuse the Rye Whiskey with Duck Fat and call theirs a QuackeRac. Personally I like a little extra Anise and the lemon garnish is always used to rim the glass and is placed in the finished cocktail. Old Overholt is my go to Rye.
Did I have 3 sazeracs already? Nope, just the focus.
I bumped the resolution up on my phone but it didn't help. Now I realize it's not my phone's fault.
It's the camera that's drunk.
IT'S NOT JUST ME! dear god i thought my eyes were getting foggy at this point
I love the recent trend of revisiting old episodes. Good shit!
Your sponsorship commercial breaks are always the most entertaining. This one had me rolling!
Ooo “Do as thou wilt” gettin all Golden Dawn and Crowley with it, nice 🧙♂️
Greg, forgive me I've had a cocktail of my own, i fucking love these deep dive episodes correcting old recipes or going over cocktail history but I also hope we still get tv/film/video game/etc. inspired drinks too. I mean do whatever makes you happy man, I'm just saying I'd dig that. have a good day
I agree with your original Saz episode.. never throw out perfectly good Absinth
My favorite drink, from my favorite guy! Can't wait to watch!
This episode was fantastic!
……I usually skip the syrup, rinse with absinthe (Haint, made in Oregon), 3 dashes of Peychaud’s and one of Angostura…..and whatever rye I have on hand……sometimes Bulleit (dont freaking @ me), and an express of orange peel……
The Sazerac is one of my favorites. I also discovered “the Toronto” recently as well.
So fantastically thrilled you made a cognac sazerac. It's one of my two preferred of the three versions of the cocktail. When I order sazercas, I either order a cognac one or a formulation that Dale Degroff created having a split base of rye with cognac. I might start a youtube war in the comments section by saying this, but the idea of a rye sazerac never appealed to me. First of all I just feel that it's an old fashioned with peychaud's, and since I drink kosher 5 out of the 7 days of the week, I want something I can't make at home. The fact that you said that they're tied might make me be adventurous enough to have a sazerac with just rye in it. Much love Greg.
I like 1 oz rye 1 oz cognac 3 dashes bitters 2 spoons of simple w/ absinthe wash w/ peel
It’s perfect that your making this . I currently have collected the necessary bottles I need in my bar. I used wild turkey 101 rye . Absente absinthe . And finally , After waiting for shipping , Peychouds bitters .. I’m ready to make one of my favorite drinks .
Have you had the Wild Turkey Cask Strength Rye? I think it's outstanding.
@@georgeparkins777 if I can find it and get my hands on it. I may have to drive to OK or something
4:04 Love the Glass Jigger
The coquetier is actually a recipient for an egg !
You would heat up the egg, and then eat it by ripping the top off while the base was in the coquetier - that way you wouldn't get burned - and you would dig your way through the egg with a spoon - this manner is btw called "un oeuf à la coque" (which roughly translates by "a shelled egg").
If you're a bit more curious :
- "Coquetier" comes from the word "Coquet" which means young cock (the animal, oddly enough named "coq" in French which is pronuncedthe same).
- It is very odd that it was used to serve a drink in, especially since the the recipe doesn't call for an egg white.
- The pronunciation would be a bit complex. Ko-k-t-yeah should come close to it. I know the "yeah" can be pronunced very differently depending on where the orator is from, but the actual sound isn't in the English language. "-tier" the last syllable, is made from a diphtoungue formed by the "i" and the "e" next to each other which calls for the "y" of "yeah". But as for "er"... The "r" isn't muted, but it's not pronunced like an "r" either, "-er" would call for one of our "accents" - é
Something you should definitely try… and let me give you my reasoning.
I’ve always thought of rye as a spicier bourbon (at least in terms of flavor profile). Well, what’s a spicier cognac? I would say Armagnac. So (and this trips off the tongue beautifully), try an Armagnac Sazerac!
As The Cocktail Codex states, “Bourbon is to rye whiskey as cognac is to Armagnac.”
My version uses Peychaud’s (of course) and whiskey barrel aged bitters. It is my favorite Sazerac!
Dammit Greg I’ve watched all your videos like 3x already me want more
Hey Greg, absinthe is so expensive! I often use Ouzo as a substitute. Thoughts on this? Or suggestions for the best bang for buck absinthe? I keep saying I'll pick up a bottle but not knowing enough about it (and probably using it like this more often than not) I haven't pulled the trigger on any.
Chicago has a ton of good absinthe available. Go to a Binny's and see what you can find in your price range. Jades are amazing but will cost you. Sirene is a local absinthe that's pretty good but also expensive. Lucid or Kubler are good for the money if you want cheap. Leopold Brothers, Mansinthe, La Clandestine are good. Stay away from Letherbee, Grune Fee, Poet's Potion.
I had this certain drink in vegas and it was completely wonderful! I was wondering if you could do an interpretation on it? It's called the purple sapphire: butterfly pea tea infused bombay sapphire, st. germain, and a lemon slice.
Just made my first sazerac (rittenhouse rye) a few minutes ago and then I saw this video dropped. What a wonderful world! Cheers!
Lol this show is going to make me start drinking again lmao- been sober since 1992
Now I'm wondering if there's a way to get the essence of Sazerac into a mocktail. Would be a tall order, I think, but not impossible.
I know I'm a heathen, but I love drinking my sazeracs on the rocks with larger format clear ice for slower dilution. I make mine with 1.5oz Rye, 0.5oz Cognac, 0.25oz simple syrup, 4 dashes peychauds, 2 dashes ango and absinthe rinse - this is my favourite slow-sipping cocktail at the moment.
I really wish I could handle drinking straight liquor because I've had an interest in sazeracs for years now. Had a bit of writing I was working on some time ago where a character was going to get drunk on a particularly boozy drink, and me being the novice drinker that I was (still am), I had to Google a list of different cocktails. Sazerac had such a cool and classy ring to it that I just had to pick it.
homestuck
I made this drink for the first time because of your original video. Back to the drawing board! Thats good because the magic is all in the journey!,,
So I'm a big fan of the Ring of Fire series by Eric Flint. The basis of the story is that the year 2000 small West Virginia Town gets transported to the middle of Germany in the Thirty Years War and 1632. Why I bring this up is I was kind of curious what drinks would the local people downtime have. You mentioned that bitters were around at least as early as the 1640s so it's entirely feasible that something like the Sazerac could have existed then(a strong spirit with some bitters possibly sweetened) and that's not to mention all the drinks people from the future would have brought back with them.
It's "vairt" and "coketeeay". Absolutely love this show, just wanted to help with the pronunciation! Keep up the great work!
I have binge-watched 3+ hours of How to Drink today. I’m underage. I don’t know why I’m here. I just like watching him pour things and then ramble about tastes afterwards
Nice one Greg-especially liked the cheeky nod to Aleister Crowley!
I'd love to see some food and cocktail pairings, like you're favorite cocktail with a good steak, or best cocktail with a chocolate dessert.
That was a really cool video. I very much enjoyed the history part of this. Also just throwing it out there, you should go on cold ones
Greg should try make some of the Beers from the game Deep Rock Galactic, like say the Red Rock Blaster, Rocky Mountain, and/or Dark Morkite; I'm surprised more people haven't tried recreating said drinks before.
I LOVE a Sazerac. I love NOLA and can't wait to get back there. I definitely need to replenish my supplies. 😊❤️🥃
Old Forester is the best budget Rye. Maybe even one of the best overall at its proof. Great choice!
I know this video is a week old but I wanted to say I hope you and your family are safe after all the crazy Jersey weather we had this past week
i recently got a shaker set (shaker, jigger, bar spoon and two martini glasses.) and made two kitchen hunt cocktails, on is crushed ice, 1 oz amaretto liquer, 1/3 can of pepsi ad 2 black cherries in the shaker, shake like made, strain pour. was very good, second one was crushed ice, 1 oz absinthe black, 1 oz simple syrup (homemade) in the shaker, shake like mad, strain pour, add drizzle of chocolate syrup and 1 bar spoon honey to the drink, top with coca cola. was also very good.
My roommate who’s a cocktail enthusiast makes a sazerac with a 1:1 ratio of rye to brandy. It adds a tad more complexity to the drink I feel
Almost any mix of all rye, all brandy, or any mix of the two makes a delicious cocktail.