History of the Sazerac - Cognac or Whiskey Cocktail?
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- เผยแพร่เมื่อ 2 ก.ค. 2024
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Sazerac is one of the oldest cocktails, but is it a cognac or a whiskey cocktail? Let’s go through its history - even before its first written recipe! In this “Old versus New” episode I made three Sazerac variations that were proudly made in New Orleans in the last 180 years of cocktail time. I made variations with whiskey & cognac, sugar cube & gum syrup, Peychaud’s & Angostura bitters, a rinse & a spray of absinthe. What’s your favorite version?
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Check out some other Old vs New episodes:
Manhattan: • Manhattan Three Ways |...
Japanese Cocktail: • Japanese Cocktail by J...
Sherry Cobbler: • How To Mix the Sherry ...
For more information on the Sazerac check out this study of its history by Bar Vademecum: bar-vademecum.eu/sazerac-cock...
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0:00 Intro & History
1:58 1843 "Sazerac"
3:50 Cognac vs Rye
4:16 Original Grain Whiskey Watch
5:26 1890s Sazerac by Tom Handy
6:38 1910 Sazerac
6:57 Modern Sazerac
9:15 Tasting 3 Sazeracs
10:30 Conclusion
11:00 Wall of Fame & Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #Sazerac #Whiskey
Are you team Sazerac or team Old Fashioned?
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I’m more of an old fashioned fan. But… Mardi Gras is a major event in the Gulf South where I live. So, during Festival, it is a go to drink.
I’m team Old fashioned but a sazerac fits into the definition of old fashioned. So win win
It depends on my mood. Both are good.
As a man who is from New Orleans, I can say that you did an awesome job here. So next time I go to the Sazerac Bar in the Roosevelt, I'm going to order your version next. It seems awesome.
Stuff like the voice muffling during the freezer shot are what makes this channel one of the best on this platform in terms of production quality and attention to detail. Splendid stuff as always.
I appreciate it! Thanks a lot!
I just got Peychauds bitters today, and for the first time made this cocktail, what an odd coincidence. Amazing drink though 🥃
I admire your production standards. Very interesting channel!
Thank you!
Don’t change a thing my friend! You and your crew do a terrific job with your channel. Lovely background music, finely entertaining descriptions of all that is wonderful with the cocktail world!
Thank you so much for these kind words. I am glad you like it! Cheers!
What a beautiful watch!
Love that the phantom hand still watches the videos! It should make a comeback some day!
Love it, love it, love it! Can't wait to get that beautiful watch on my wrist! Thanks guys! Episodes are getting better and better. Lets gooo!
It fits you so nicely 🤩! Thank you!
Beautiful glassware!
Fantastic, Both of those versions are excellent in their own way and the presentation was gorgeous.
Thank you so much, David! Cheers!
As a man who is from New Orleans, I can say that you did an awesome job here. You get my stamp of approval.
So next time I go to the Sazerac Bar in the Roosevelt, I'm going to order your version next. It seems awesome.
Awesome! Thank you!
@@KevinKos You're welcome! God Bless.
I can’t deal with your glassware Kevin it is so ON POINT and you surprise everything single time.
Absolute pleasure.
The beautiful presentation is a must in every cocktail, so I like to stock some nice glassware for my cocktail. Glad you like it! Thank you!
Great job! Very enjoyable video 😊
I agree with your split recipe. I often use more than one whisky.
I make mine the same as your modern twist with a 3:1 base spirit split using Sazerac Rye and Camus XO except I rinse with either a Toulouse Green or Nouvelle Orleans absinthe. Great video.
I have done a rye sazerac before and really ended up liking it. Was always planning on doing a cognac version as well. But your modern sazerac sounds delicious. So thanks for the inspiration to go back and try the sazerac again. Cheers
I hope you'll like it 😊 cheers!
One more addition that I use. Muddle the sugar cube with a capful of club soda and three dashes of the bitters.
love the new intro!
I luv the sazerac, one of my favorites for sure.
Great video!
Thank you!
Every time i've had a sazerac in New Orleans it was with Herbsaint instead of absinthe reason being the US had issues with the wormwood in absinthe. Its worth a try different character than absinthe, that is the way Sazerac house makes it today since prohibition from what they claim in there museum tour
Great Video. You should try the Version of the dead rabbit. It is a Split base with cognac and spanish brandy (30 ml each). The best sazerac of my life.
Sounds delicious! Thanks!
YESSSSSSSSSSSSSSSSSSSSSSSSS!!!! 2nd behind the Phantom Hand!!!!
Xmmm iam not very sure about todays editing colorgrade but as always I love you
We try to add an old feel to these Old vs New episodes. Colorgrade in other episodes stays the same. Thank you!
So, the light does stay on in the fridge! Kidding aside, the quality of your videos had renewed my interest in creating artisan drinks!
Haha it does! 😂 Thank you!
Danke
Can’t wait to be old enough to start working in a bar
I am so happy that I inspire young bartenders 🤩 cheers!
Cognac for my Sazerac 💜 Of a more unusual, but not less yummy, combination of a beautiful aged rhum with some lovely aged cachaça!
Hi nice mixing Glass how can get 😮
Where do i get the glasses you used in the final version? Love your attention to detail and snide comments.... "the owner obviously didn't share his true recipe"... What a source of a good absinthe spray bottle? Many thanks......
The last glassware is from Rogaska Crystal. They have wonderful crystal glassware. As for the spray bottle, I found this one on Amazon. Thank you!
@@KevinKos THANK YOU SIR. Very nice glasses.
Hey Kevin, quick question. Any particular reason why you used a mix of crushed and cubed ice for the first one?
No reason. It looks like I didn't crush it well enough. I store ice in a freezer in the studio so it was still too cold to crush it nicely.
greeting kevin
any suggestion for the best cocktail book with the history?
Imbibe is really good. I would recommend it to you.
@@KevinKos thank you so much kevin
Anyone reccomend a good affordable cognac ? Only cognac i have in the bar is hennney white lol 😊
Considering the level of care taken with the production, I look forward to when you decide to replace those name tags with something a bit more elegant.
Thank you. We will be searching for a more elegant option. Cheers!
i personally dont like wooden watches, but those seem very very stilish
I love it too 🤩 T
I went to a bar I frequent and was in the mood for absinthe, and on a long shot asked if they had any. They did, but they weren't able to make a traditional louche pour, so I was going to change my mind, and the bartender said "well, hang on, let me make you something. If you don't like it, you don't have to drink it." I said sure. 5 minutes later she came back with a rocks glass topped with a lemon peel. I was naturally confused.
Trying to be polite, I thanked her, and then grabbed the drink to get an impression. The aroma up front was incredible, with the absinthe popping right out alongside the citrus from the lemon, and I smiled. It was a brown drink, so I thought there wouldn't be any absinthe in it, but I was pleasantly mistaken. I took a sip. The taste up front was strongly Rye, and pretty good - my go to drinks are whiskey cocktails or whiskey neat, and due to the color I was already expecting whiskey or brandy. The finish was really what knocked my socks off. There was the absinthe again, creeping in like a ghost, married to the anise from the Peychaud's bitters and the lemon oils sticking on the tongue. I couldn't stop smiling.
I was so amazed that it took me 10 minutes before I thought to ask what this drink was called. "Uh, I'm not sure, let me go look", and then she came back and told me it was called a Sazerac. I asked how to spell it, and for the recipe, and she told me how she made it. Instantly found my new favorite drink. Two months later I tried to order another at the same bar, and found out they no longer stock Absinthe. I guess it was so infrequently used or requested that they didn't feel it was worth the cost, so once the bottle was gone they didn't order more. I switched back to my regular Old Fashioned since then, but every time I go to a nice bar I ask if they can make it. And boy, most of the time I get confused looks. Nobody stocks Absinthe apparently, or knows how to make one. How she knew, I'll probably never know, but I'm so thankful that she introduced me to this angel of a cocktail.
Sazerac with banana infused rum. That’s my go-to recipe.
Sounds delicious!
hein ? XD
Soooooo disappointed