Three things: First, great work. You did justice to a classic cocktail. Second, the use of Rye Whiskey in the Sazerac was brought about by a shortage of cognac in the 1870's due to a blight that limited French grape production - few grapes meant little wine, little wine meant little cognac, little cognac meant that the price of the spirit skyrocketed. American bartenders simply substituted Rye Whiskey because it was available and relatively inexpensive, and it stuck (mostly because it's delicious). Third, Peychaud, the man for whom Peychaud's bitters is named, was actually an immigrant to Louisiana from the West Indies and not a Frenchman. He was a pharmacist (or "apothecary" as they called it) and sold a manner of bitters and tonics out of his shop in New Orleans. All things considered, a cognac-turned-whiskey cocktail mixed with absinthe and bitters from a recipe out of the West Indies is such a uniquely Creole combination that no other drink could at all represent New Orleans as well as the Sazerac.
rrlynch I believe you may be mistaken. Peychaud was quite the frenchman, at the vest least a creole. His full name was antoine amedee peychaud, all three names distinctly french. I can't say i know any peychauds myself, but being from new orleans, I know several antoines and many amedees, and they are all french or cajun french in origin. In fact, antoine is a stereotypical new orleanian name just as amedee is up there with the boudreauxs and the landrys of the bayou.
Made my first last weekend. I watched a lot of videos and they all seem to differ in at least one area or another. This method worked great for me and a friend who normally doesn't like strong alcoholic drinks even enjoyed it! I especially like the method of peeling the lemon. I was skeptical that it would do much but that fine mist of lemon oils goes a long way! No need to leave it as a garnish or drop it in the drink to get that essence. I also like using the simple syrup rather than muddling a sugar cube. A lot easier to get exactly the sugar/water mix you want without risk of undissolved sugar in the drink. I used turbinado sugar since I had it on hand though I understand that demerara is often recommended.
Great video! But just a suggestion (for this and the other cocktail videos), could you add just the recipe ingredients in the description? It would be easier to just read what's in it than to read the manuscript for the video.
I'm glad you dumped out the absinthe. I had a Sazerac over the weekend where the bartender left it in and it absolutely ruined the drink. A shame since all the components were top shelf. He also shook the drink too for some reason. I do like to leave the lemon peel in. I did a self-guided tour of NOLA bars last fall and ordered Sazeracs at some of the greats (including The Sazerac) and they all left the peel in. I may have to try it without the peel the next time I make it at home.
Adam I ran into a similar issue. Had a bartender make me a Sazerac (it was on their menu and I was intrigued) and it was literally bourbon and absinthe. Guy had no idea what he was making. Oh and he served it up in a martini glass. I tried explaining to him the significance of making a Sazerac in a rocks glass and he looked at me like I was a jerk. Couldn't believe it.
you have to be careful, a LOT of bartenders use an anise alcohol with food coloring like his "Absinthe" in the video. Instead of using actual Absinthe.
you have to be careful in general with the new wave push of cocktail making. i work at a fine dining restaurant, have over 200 whiskeys, bourbons, scotches, over 500 bottles of wine, ect ect, and it's actually acceptable here to shake nearly every drink, even if it is all alcohol. it's sort of a new thing sweeping the united states. not sure about other nations.
I would definitely get this with cognac instead, but I just like cognac better. Also, this is a drink I really want to try next time I’m out on the town, but I have a feeling it’s one that the bartender is going to hate me for ordering. I would imagine most places, save the real high end ones, don’t really carry absinthe. I would probably like it straight up the way you made it but with the peel in, you know, since I’m a pretty chill dude
Had one out tonight with Hennessy and ice... I don't know why ice. It sure packed a punch, though! I think without ice might be better, since the ice dilutes it and makes it not taste as good. ^^;
no the bitters are different and instead of a lemon expression its orange. also simple syrup instead of normal sugar which dilutes the drink just a little more to take the edge off the absinthe
"It's early, so I'm going to tip out the absinthe..." He says making a cocktail with two ounces of rye in it. Dude, that amount of absinthe is NOT going to make any noticeable difference to the alcohol content of a Sazerac. It depends more on how much aniseed flavour you want in it.
@Hammerschlägen M Absinthe, Pernod, Sambucca, all flavoured with aniseed, although a lot of people think the flavouring is Liquorice, but it's actually usually aniseed.
Yes. Crown Royal Northern Harvest Rye was rated best in the world last year. Whether you agree is up to you, but its very good. And Barack Obama once said at a state dinner with the Canadian Prime Minister, "we do not understand drinking milk from a bag, but a little Canadian Whiskey, that, we do understand"
Not surprised at all! LOL! I am Canadian and just TRY getting the ingredients for a lot of these cocktails in this darn country! At least my area! If it ain't beer....forget it!!
Well, the guy ruined the drink as far as I'm concerned, letting the Sazerac sit in the melting ice for about 3 hours while he talked and talked. That was not 20 seconds, young man. A Shrley Temple cocktail would be a stiffer drink than that watered down mess he made.
Your comment on absinthe and hallucination is not true. We have hundreds of years of history where I come from and the people have had it banned and legalized again with because of thujon (green fairy). All over Europe there's been a constant war between government and people when it comes to absinthe. I don't want to make an "American.." remark. But please have some respect and knowledge as a person.
Sorry dude but I'm gonna call shenanigans on your Absinthe. TO many times have I ran into bartenders using an Anise Liquor with some food coloring and calling it Absinthe. Next time SHOW the Absinthe your using please. Had I been at the bar and saw you make this drink I would have returned it if you didn't show me the Absinthe you were using. I prefer the Absinthe to be left in.
![[UNCUT]"ทนายตั้ม" แฉยับ! ความลับสวรรค์ ใครคือ "บิ๊กเทวดา" ของบอสพอล l คนดังนั่งเคลียร์ l 15 ต.ค. 67](http://i.ytimg.com/vi/ru9fpSaUwdA/mqdefault.jpg)
Three things: First, great work. You did justice to a classic cocktail. Second, the use of Rye Whiskey in the Sazerac was brought about by a shortage of cognac in the 1870's due to a blight that limited French grape production - few grapes meant little wine, little wine meant little cognac, little cognac meant that the price of the spirit skyrocketed. American bartenders simply substituted Rye Whiskey because it was available and relatively inexpensive, and it stuck (mostly because it's delicious). Third, Peychaud, the man for whom Peychaud's bitters is named, was actually an immigrant to Louisiana from the West Indies and not a Frenchman. He was a pharmacist (or "apothecary" as they called it) and sold a manner of bitters and tonics out of his shop in New Orleans.
All things considered, a cognac-turned-whiskey cocktail mixed with absinthe and bitters from a recipe out of the West Indies is such a uniquely Creole combination that no other drink could at all represent New Orleans as well as the Sazerac.
rrlynch I believe you may be mistaken. Peychaud was quite the frenchman, at the vest least a creole. His full name was antoine amedee peychaud, all three names distinctly french. I can't say i know any peychauds myself, but being from new orleans, I know several antoines and many amedees, and they are all french or cajun french in origin. In fact, antoine is a stereotypical new orleanian name just as amedee is up there with the boudreauxs and the landrys of the bayou.
you are definitely mistaken. he was a creole apothecary from a french colony.
Made my first last weekend. I watched a lot of videos and they all seem to differ in at least one area or another. This method worked great for me and a friend who normally doesn't like strong alcoholic drinks even enjoyed it! I especially like the method of peeling the lemon. I was skeptical that it would do much but that fine mist of lemon oils goes a long way! No need to leave it as a garnish or drop it in the drink to get that essence. I also like using the simple syrup rather than muddling a sugar cube. A lot easier to get exactly the sugar/water mix you want without risk of undissolved sugar in the drink. I used turbinado sugar since I had it on hand though I understand that demerara is often recommended.
Great video! But just a suggestion (for this and the other cocktail videos), could you add just the recipe ingredients in the description? It would be easier to just read what's in it than to read the manuscript for the video.
Not many people realize that you're supposed to discard the lemon peel so good job 👌
I'm glad you dumped out the absinthe. I had a Sazerac over the weekend where the bartender left it in and it absolutely ruined the drink. A shame since all the components were top shelf. He also shook the drink too for some reason.
I do like to leave the lemon peel in. I did a self-guided tour of NOLA bars last fall and ordered Sazeracs at some of the greats (including The Sazerac) and they all left the peel in. I may have to try it without the peel the next time I make it at home.
Adam I ran into a similar issue. Had a bartender make me a Sazerac (it was on their menu and I was intrigued) and it was literally bourbon and absinthe. Guy had no idea what he was making. Oh and he served it up in a martini glass. I tried explaining to him the significance of making a Sazerac in a rocks glass and he looked at me like I was a jerk. Couldn't believe it.
I used to allow my guests to drink the absinthe before they had their completed Sazerac.
you have to be careful, a LOT of bartenders use an anise alcohol with food coloring like his "Absinthe" in the video. Instead of using actual Absinthe.
you have to be careful in general with the new wave push of cocktail making. i work at a fine dining restaurant, have over 200 whiskeys, bourbons, scotches, over 500 bottles of wine, ect ect, and it's actually acceptable here to shake nearly every drink, even if it is all alcohol. it's sort of a new thing sweeping the united states. not sure about other nations.
@@ringinreturn1 thats too bad. Shaking an aromatic cocktail is a cardinal sin. Only citrus cocktails are shaken.
Love this cocktail! I use an atomizer for my absinthe so I'm not tossing out good booze! Highly recommended! 👍
this cocktail sounds really good. i want to try one. i have to try to remember this next time im at a bar
I had a sazerac the other day that had equal parts cognac and whisky. It was so delicious I don't think I'll be able to go back.
That's how I like it too.
Woow🥰🥰🥰so amazing 😍😍😍
I have a bottle of Sazerac, or 3, and using it makes a huge difference. If you can find it. It is not expense just elusive. Great video series BTW.
I love absinthe.
Recently I've been using Lime Cordial instead of Simple syrup or even Cointreau and it's great! What do you think?
I would definitely get this with cognac instead, but I just like cognac better. Also, this is a drink I really want to try next time I’m out on the town, but I have a feeling it’s one that the bartender is going to hate me for ordering. I would imagine most places, save the real high end ones, don’t really carry absinthe. I would probably like it straight up the way you made it but with the peel in, you know, since I’m a pretty chill dude
I'd drink that in a second. Looks awesome. But why dump out precious absinthe? I like to add a dash to the drink and let it do its thing.
Absinthe is great for rinsing. Glasses, cutlery, teeth, hair, windshield - you name it.
That was not a "neat" drink. It was "up" or "straight up". Neat is not mixed nor chilled. Just an FYI. But a great drink anyway. Cheers. \~/
* Awkward pause* ...”It’s early so I’m just gonna dump it out”- that was funny 😆
Would love to know where he got the mixing glass, spoon, and that hand strainer? Much classier than my setup, looking to upgrade.
Sierra Fox looks like cocktail kingdom
perfect recipe for Sazerac
Had one out tonight with Hennessy and ice... I don't know why ice. It sure packed a punch, though! I think without ice might be better, since the ice dilutes it and makes it not taste as good. ^^;
So, the only difference between this and an old fashion is the adition of absinthe ?
no the bitters are different and instead of a lemon expression its orange. also simple syrup instead of normal sugar which dilutes the drink just a little more to take the edge off the absinthe
@@KAMIKAZE-dk8xd and it's served straight up, while OF is on ice
"It's early, so I'm going to tip out the absinthe..."
He says making a cocktail with two ounces of rye in it. Dude, that amount of absinthe is NOT going to make any noticeable difference to the alcohol content of a Sazerac. It depends more on how much aniseed flavour you want in it.
@Hammerschlägen M Absinthe, Pernod, Sambucca, all flavoured with aniseed, although a lot of people think the flavouring is Liquorice, but it's actually usually aniseed.
i love u tom....😘😘😘😘
Absinthe is almost as powerful as 151. But it tastes better :)
FallaciousScotsman can be stronger too
But I think ther is not Aung bitter in classic way...
Dumping out Absinthe is a crime against God, Humanity, and my favorite kitty cat.
Bloody heretic.
looks like a french old-fashioned
I live in Canada and I tried to order this drink at a bar, they were like "dude...you want a molson?"
What's a "moison"?
A brand of beer.
That's odd. Is rye or American whiskey popular in Canada?
Yes. Crown Royal Northern Harvest Rye was rated best in the world last year. Whether you agree is up to you, but its very good. And Barack Obama once said at a state dinner with the Canadian Prime Minister, "we do not understand drinking milk from a bag, but a little Canadian Whiskey, that, we do understand"
Not surprised at all! LOL! I am Canadian and just TRY getting the ingredients for a lot of these cocktails in this darn country! At least my area! If it ain't beer....forget it!!
neat - room tempature, no ice, not chilled......... .... ..
Marquissa Cahee yup. this is "straight up" or "up". definitely not neat.
To each their own. The right way to drink anything imo is the way you like best.
Use sazerac rye
You can use whatever you have a preference of a lot of people forget there is no rules
I would not buy from company that don't care about their workers.
second comment
He pours out absinthe. Pours it down the drain. Either he is a fool or that's straight Czech crapsinthe
Yarbols you are supposed to coat the glass with absinthe, not make the drink with a quarter shot of it. Absinthe is almost just pure grain alcohol.
Craig Perkey Oh yeah, but at the cost of a real absinthe I'd pour that back, at very least for my own consumption.
Well, the guy ruined the drink as far as I'm concerned, letting the Sazerac sit in the melting ice for about 3 hours while he talked and talked. That was not 20 seconds, young man. A Shrley Temple cocktail would be a stiffer drink than that watered down mess he made.
Another guy who wants to put his disgusting over amount of bitters to the drink. Also, a sugar cube, not syrup. Yuck. This is not a Sazerac, weirdo!
wayyyy too much bitters!! glad I'm not the only one that saw that
Your comment on absinthe and hallucination is not true. We have hundreds of years of history where I come from and the people have had it banned and legalized again with because of thujon (green fairy). All over Europe there's been a constant war between government and people when it comes to absinthe. I don't want to make an "American.." remark. But please have some respect and knowledge as a person.
dum it out???????????????????
Sorry dude but I'm gonna call shenanigans on your Absinthe. TO many times have I ran into bartenders using an Anise Liquor with some food coloring and calling it Absinthe. Next time SHOW the Absinthe your using please. Had I been at the bar and saw you make this drink I would have returned it if you didn't show me the Absinthe you were using. I prefer the Absinthe to be left in.
Absinthe has a very different, lightly psychoactive buzz.
"it's early so I'm gonna just dump it out" as a New Orleanian I'm gonna have to give you a dislike for that one