Smokey Sazerac

Smokey Sazerac
Smokey Sazerac

My husband loves Sazerac and if you can pull off a Smokey Sazerac, he will be the happiest man.  And I think, anyone with a love for a good strong drink will love it. He tried it for the first time in Chicago with a friend (Hey you, Nandita!!!) and he was hooked.

This is one strong drink. (there is Rye Whiskey, Bitters and Absinthe, so yeah!!!) . I got two bottles of absinthe from Prague thinking that I will make some drinks using them and this is my first try. If you are interested to know the link between Absinthe and Prague, read about it here –  Prague trip.

Thought of trying my hand on this drink on Father’s day. Surprisingly it came out pretty good. In Prague he had ordered this drink at a bar and I was watching the bartender keenly. Though I can’t imitate his mastery behind the bar, I’m sharing below how I tried it. I’m calling it a Smokey Sazerac because, I smoked the Lemon peel and added it to the drink to give it that Smokey effect.

Here is a little history on Sazerac.

Smokey Sazerac
Smokey Sazerac

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

Smokey Sazerac
Smokey Sazerac

INGREDIENTS:       

  • 1 cube sugar
  • 2 ounces  Sazerac Rye Whiskey
  • ¼ ounce Absinthe
  • 3 dashes Peychaud’s Bitters
  • 3 dashes of Lemon Bitters
  • Lemon peel

METHOD:

  • Two good looking glasses :). The ones I’m using in the post are hand blown glasses, a friend got those for me from Mexico.
  • In the first glass, put some ice.
  • In a second glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube
  • Add the Rye Whiskey to the second glass containing the Peychaud’s Bitters and sugar
  • Empty the ice from the first glass and coat the glass with the Absinthe, then discard the remaining Absinthe
  • Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with a Smoky lemon peel

Smokey Sazerac

PS – You will need a designated driver after having this drink. No Kidding!

 

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

75 thoughts

  1. I never would have thought to combine any of these ingredients, but it looks so interesting. I bet the smoky lemon flavor really kicks it up! Thanks! I’ll have to try this! 🙂

    Like

  2. Ingredients are impressive, not every day you see a recipe absinthe cocktail. I wonder what this drink tastes, what it is like?

    Like

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  11. Really sounds interesting. I remember reading that absinthe was a very popular drink in the old southern historical I used to read. I’d love to have just a sip — I”m not a real strong drink aficionado. Enjoyed the story.

    Like

  16. I love stories about the origins of food and drink… This is a fun post! I love a good cocktail, and this looks like one I would really enjoy!

    I had a little trouble with the wordpress.com login. I don’t use the website anymore but it wanted a password before leaving my comment. I hope you’ve gotten this 🙂

    Liked by 1 person

  22. Dear i loved the idea of making a cocktail on your own. Haven’t tried making a drink yet but i will try your recipe next time my friends will visit me.thank you!!

    Like

  25. This is pure love making. Owing to my strong drinking habits….I have my whisky only on rocks and I drink absinthe because of Hemingway. /;-) So there you have it. You give me both in one…its lust. 🙂

    Liked by 1 person

  33. I visited Prague a few years ago, it was the first time I had absinthe. Your post brings back some good memories, I will have to try making Sazerac

    Like

  36. I love Prague (and absinthe, incidentally). I haven’t got any absinthe anymore, will have to hunt it down!

    Like

  40. Love the sound of this. Had a stellar Penicillin yesterday – that has a smoky taste too. Increasingly like smoke in cocktails. Your pouring pic is stunning btw. Cin cin.

    Liked by 1 person

  42. It never ceases to amaze me how much history there is to cocktails. Fascinating subject indeed, I can see why bloggers like to talk about it. This one looks good and potent, I imagine it’s very good if you need reviving from a cold lol! I love that glass by the way – so unusual and fabulous for a short cocktail 😀

    Liked by 1 person

  44. I love a strong cocktail and this looks fabulous! We tried Absinthe at a cocktail bar in an old Seattle hotel….it’s the only place that served it at the time. He did the whole show…I can’t recall exactly how it went but it was a process to serve it and it was devine! Love your photo’s…come 5 o’clock I’ll be wishing I had one of these!

    Liked by 1 person

  53. I think it would be a little strong for me but I bet I know a few people who would love it! Thanks for sharing!
    Kyla
    Wanderlustkyla.com

    Liked by 1 person

  55. LOL I’ve never even heard of this drink. Looks like a great recipe to try maybe we will have it at our next get together with friends!

    Liked by 1 person

  58. I have never heard of Sazerac before- I love that you included the history as well. I’ll have to check with my husband and see if he’s had it before- may be something to add to the list of things to try.

    Liked by 1 person

  59. I love the historical background that you’ve provided with this recipe! Very interesting! New Orleans in a fascinating place.

    Liked by 1 person

  60. I’ve been to Prague few times but have tried only their famous Beton (Becherovka+Tonic). I’m going to visit that lovely city in November, so I will definitely try this cocktail. Thanks a bunch for sharing!

    Liked by 1 person

  63. Love discovering new drinks and I’ve never heard of the Sazerac cocktail. Great to read the fascinating history about the drink. This does sound extremely strong, though quite interesting as well. I’d love to try it sometime. Cheers!

    Liked by 1 person

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