1930s Zazarac Cocktail... Sazerac, But Better - Cocktails After Dark
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- 1930s Zazarac Cocktail... Sazerac, But Better - Glen And Friends Cooking Cocktails After Dark
The Sazerac Cocktail; so much spilled ink about the origin story, so much spilled ink about the only way to make one, so much spilled ink about how you can only make it in New Orleans. No one really mentions that most of the original crucial ingredients are no longer made and we're dealing with similar recreations of the originals. Then there's the elephant in the room - who really likes the Sazerac anyway? This is a Savoy Cocktail book recipe; a sazerac cocktail variation perhaps?
Zazarac Cocktail
1/6 bacardi Rum
1/6 Anisette
1/6 Gomme Syrup
1/3 Canadian Club Whisky
1 Dash Angostura Bitters
1 Dash Orange Bitters
3 Dashes Absinthe
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
David Embury famously wrote about the Sazerac Cocktail in this scathingly bitter review:
"Let us consider the Sazerac, widely advertised as the drink that
made New Orleans famous. This is one of the numerous drinks whose
precise formula is supposed to be a deep dark secret. Somehow, the
gullibility of human nature is such that the two things that seem to
afford the greatest advertising value to a drink are (1) a secret formula
shrouded in great mystery, and (2) the slogan "Only two to a customer."
There have been many recipes published purporting to be the true
and original Sazerac. I cannot vouch for the authenticity of any of them,
especially since the Sazerac Company of New Orleans still claims that
its drink (which, incidentally. is sold bottled as a ready-mixed cocktail )
is made from a formula that has been in use for more than a hundred
years and never made public . Nevertheless, anyone at all familiar with
liquors who has ever tasted this drink knows that essentially it is merely
an Old-Fashioned made with Peychaud bitters instead of Angostura
and flavored with a dash of absinthe. Traditionally, the Sazerac, like
the Old-Fashioned, is madc by first saturating a lump of sugar with
bitters and then muddling it. In the interest of simplicity and better
drinks, however, we have abandoned loaf sugar in favor of sugar syrup.
The Sazerac is a sharp, pungent, thoroughly dry cocktail. To most
people, however, the combination of absinthe and whisky is not particularly pleasing. Whisky lovers do not like the sharp, biting taste that the
absinthe imparts. Absinthe lovers prefer their absinthe straight, dripped,
frappeed, or mixed with gin rather than whisky. Even among my
various New Orleans friends I have yet to find a Sazerac addict. Nevertheless, various hotels, clubs, and other bars have created simplified
Sazerac-type cocktails-drinks with pretty much the same flavor as the
Sazerac but which can be made with much less fuss and loss of time."
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I don’t drink but I’ll watch Glen make and talk about a couple nice cocktails all goddamn day long.
9 in the morning and I want a drink, good thing the cat and dog are here, or I would be drinking alone.
Be careful fam. Drinking first thing in the morning is a slippery slope.
@@mochizuki789 Haven't even had breakfast... I'm sure I can wait, No slippery slope here. haha
😅
@@DeliaLee8 Just drank tea all day.
🤣😻😹🍸🍹
Julie… too sweet. Julie… almost finished them both off. Lol
she was really tasting them lol
Filming the first "Cocktails After Dark" episode of the day... I see.
Always an interesting journey into mixology on this channel!
Appreciate the history and sleuthing in your videos
Sazerac is my goto cocktail. My only modification is adding Angostura bitters in equal parts to the Peychaud's to add a little bit more crisp to the drink. It's such a seemingly simple cocktail, but it's rich with aromatic flavors (that even make it past an alcohol-dead tongue).
All your series are so awesome. They're all "come for the X, stay for the history lesson", where X is either food, baked goods or drinks. I also love the honest opinions. Everything doesn't have to tasty. And of course, you completing each other doesn't make it worse 😉
I'm a Sazerac fan, tho I admit I enjoy making them and the "mystique" more than drinking them.
Had to try this, and I see what they're aiming at. I used maraschino instead of anisette and restored the absinthe rinse to the glass, but otherwise I can say this is a very successful variation. I think the "Za" is a reference to Zaza Gabor, noted fancy lady of the 30s, meaning the name implies something like "Ms. Sazerac".
I think the secret to a Sazerac is that rye whiskey in the gilded age was oily and rich instead of sharp and pointy, and that richness is what allows the drink to be maximal-minimal. Dad's Hat Pennsylvania Rye produces a perfectly balanced drink, and the only other option I've found anywhere close is Old Grandad 114, which is basically airplane fuel. Best Sazerac I've ever had, tho.
This was very helpful ... a good way to alter the Sazerac so that more will enjoy one but also showing that pulling back on the sweet is exactly what some cocktails need. Thank you. Can't wait to try one.
A quick search of the NYPL's online menu collection reveals the Zazarac on a few mid-century menus: Pfeiffer's Restaurant, Buffalo, 1938; Original Pete's Famous Steaks, 1948 ("Home of Steaks That Do Not Need Steel Knives"); Hoe Sai Gai's, Chicago, 1949; and Sweets Restaurant, New York, 1962 (the latter as "Zazerac"). Although the menus themselves don't contain recipes, they can tell us a bit about when and where these forgotten drinks were in vogue.
(As a tangent, check out the sprawling 1856 cocktail list for Mart Ackerman's Saloon on Wellington Street in Toronto, back when the Toronto Islands were still a peninsula.)
Said it before will say it again...
love your videos! even if it is something I would not make I still enjoy watching you make it!
I'll try one of these tonight (light on the gomme). I'm almost with you on the Sazerac. I travel to New Orleans several times a year and it's sort of tradition for me to have one when I'm there. I've had really good ones and really bad ones. It seems to depend on the bartender. Last trip I learned about the La Louisiane cocktail - created at a hotel of the same name to compete with the Sazerac back in the 19th C. The 21st Amendment Bar on Iberville St. in The Quarter makes theirs with a dash of chocolate-walnut bitters. I enjoy it very much.
Smokin on dat zaza
I went to make this, but got distracted by the zanzibar cocktail on the same page as the zazerac. As I'd been looking for a good way to finish a bottle of dry vermouth.
It was really quite good, then when I looked it up online I couldn't find that recipe at all, just completely unrelated cocktail recipes with the same name.
The ratios i went for as single cocktail were
0.5 lemon juice, 1 gin, 3 dry vermouth 0.25 syrup, dash orange bitters.
You got a bit giddy at the end-those Zazeracs went down pretty fast!😂
Try this Sazerac from the Cocktail Codex:
absinthe; 1 1/2 ounces rye; 1/2 ounce Cognac; 4 dashes Peychaud’s bitters; 1 dash Angostura bitters; lemon twist.
Rinse an Old-Fashioned glass with absinthe and dump. Stir the remaining liquid ingredients over ice, then strain into the glass. Express the lemon twist over the drink and
discard.
😂😂I’m sure I could accidentally order one. Oh, man. You two often make my day. Duly noted. Sazerac. With an “S” please, sir😊.
The Sazerac is my favourite cocktail! I will have to try a quarter-sweet Zarerac next time I’m in the mood.
Julie got lit!
I've had Sazerac cocktails twice and loved them.
Good stuff. Being on the Bourbon Trail, I love a good cocktail. I like a good drink with relaxing cocktail music. 👏
i love sazeracs.
Okay, the Sazerac is my favorite cocktail, I even make big batches of them to take backpacking and camping. If there's a way to elevate them, I'm absolutely game.
My favorite Sazarac uses rye and cognac, not rum. The glass gets rinsed with absentee. The two bitters are the same. Also has simple syrup. It is my favorite cocktail.
Mmm that zaza
Wish you had tried to make the modified cocktail at the end and said what it was like
Thanks as always for broadening our cocktail horizons. For better or worse. Do you shoot several different cocktails posts back to back or was that truly an accidental turning cooktop on? Rhetorical question.
Interesting cocktail. I would try it with less gum syrup as Glen suggested.
Use the fresh lemon peel to twist some oils out then discard, and use a candied lemon peel to garnish with instead.
You love the Sazerac or you hate it...kind of like cilantro. I absolutely love the Sazerac....I atomize a little absinthe in the glass not to overwhelm. This drink...as interesting as it is, in in no way a spin off of the Sazerac. It does look interesting and I will try it...with my Dillon's Rye. Thanks again for another wonderful video.
Love your honesty. The complexity of the first ingredients in my opinion kills all the alcoholic lightness of the balance of the cocktail. Frankly time killed that "combinazione" for good reasons.
I am surprised that you didn’t compare and contrast what is different between the sazarac and the zazarac
Glen. I make a great easy Sazerac which is fantastic - let me know if you want to try. Of course, first off, forget the Angostura. This is a New Orleans drink and you must use Peychaud's.
Since this wasn't a Sazerac, but a Zazerac, I followed the recipe as written.
Must not have had much food in their stomachs for this shoot; lil' punchy there :)
when you wake up and smell that zazarac
Anisette?
Good afternoon Glen!sorry my friend but I don't drink cocktails fullstop?but I give these vids a 👍to help your algorithms?,but sometimes don't watch all the video?from BIGMICK IN THE UK 🇬🇧 ✊️👍
I don’t drink myself( well can’t because of medication) But prior I was a strictly Beer, Rye/Whiskey...never cocktails,but I too watch for shizz and giggles ♥️
You both seem a bit "extra" in this video, no flying or driving for 8 hours! Perhaps Glenn & Jules taped a number of cocktail videos right before this?
I do believe they batch record, yes
Not to complain... but, well, I'm going to. You guys need to go back to describing what you're tasting. Comparing it to each other is great, but for those of us that have not tasted certain things, we get no basis to compare to. IE, I've never had Absinthe(I was under the impression that it is still illegal in the US) nor a sazerac... And even comparing your two versions would gain something if you described a flavor diference, if any. Or even if we have had them, the new mix, thats the point, its a new flavor profile...(not wanting a great discertation here, but along the lines of woodsy, fruity, earthy, tastes like xxx item etc... Your earlier cocktail videos did more if this type of describing flavors, and I got more out of it. My $0.05 anyway. :-)
Glen sure does talk a lot.
Lemon candy… now I’m interested