Wednesday, January 5, 2011


To show my appreciation of my followers and hitting my 230 point, I am going to fulfill the wishes of a local girl by the name of Estelle Darling and do a review on a Sazerac!

Here in New Orleans, the Sazerac is as common of a cocktail as the Manhattan, Long Island Ice Tea, and Cosmopolitans are in New York.  It has been dated to times before the Civil War and continues to be a staple in many bars within a hundred mile radius of here.  And although the first Sazerac I ever drank was the worst cocktail I've ever tasted, it has quickly become one of my favorite drinks for a few reasons:
1) It's fun to make
2) It will do the job
3) It's a history lesson in a glass

The taste of one is truly unique, because you are basically flavoring the bourbon to an extent where it will still retain its natural flavor, but have an interesting little side taste as well.
Drinking a Sazerac is much like playing an antique guitar or driving an antique car.  Although it may contain some modern parts here and there, that classic motif will still linger about it. You just really have to appreciate the simplicity and wonders of this cocktail for yourself and I will tell you how!

Now I've seen many variations on this drink, but I've done my extensive research and found this to be the most like that of Antoine Peychaud's, the inventor of this drink and Peychaud's bitters!


1 Sugar Cube
1½oz Bourbon (or Rye Whiskey)
3/4oz Absinthe (or Anisette)
3 Dashes of Peychaud's Bitters
Lemon Peel, for garnish

Use a frozen glass for this recipe, or quick chill by placing ice in it then discarding just before before the cocktail into it.
In another glass or shaker, muddle the sugar cube with the bitters and add the bourbon, which I used Maker's Mark in this case..  Wash the frozen glass with the absinthe (I used Le Tourtment Vert)  and pour the cocktail into it, garnishing with the lemon peel.

Notice in the picture the exact color of the liquor as opposed to the natural color of Maker's Mark Bourbon being naturally lighter.  The addition of the sugar, absinthe and bitters really takes the 'sting' that some harder liquors tend to have.  This is a really nice bridge for those looking for a harder drink but not ready to give up their sugary ones.

So maybe it's not as simple but still, it's pretty damn awesome for those of you think you know it all about cocktails.  Give it a shot, but "sip, not gulp" this incredible drink.
Bonus points for Estelle or any other local who can tell me where I ripped that quote from!  If you guess it right, I'll do your review suggestion next!

Bon Boire!


  1. Local drinks are always interesting, and when local equals New Orleans... yum!

  2. And to think people believe that the *Hurricane* is THE New Orleans drink.
    You totally made my day with this.
    Thanks, doll. :-)

  3. Out of every drink you posted, here is finaly one I'm already aware of! Great mix

  4. It's hard to find absynthe! That's for sure!

  5. Good post!

    Yeah, as soon as I first saw the review, I knew I had to see it...it looks AWESOME.

  6. That sounds mighty tasty. I will have to try it out on Mardi Gras.

  7. New Orleans...liquor country! I got visit it some day

  8. what a great way to describe a drink. i'd definitely like to give this a try.

  9. that sounds mighty fine! will love to try that but there's no absinthe around here.

  10. Sounds like a drink I'd like. Will try to order one next time I'm in a cocktail bar.

  11. Interesting to combine bourbon and absinthe. Also, I can't imagine anyone 'gulping' it, it's meant to be sipped!

  12. Congrats with the many followers! Oh, and cool post! :)

  13. I could use some of this to go to deep sleep :)

  14. sounds like a i need to put a suit on before drinking this. and shit, i don't own a suit