Ingredients
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3
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1
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3
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1
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1
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Directions
Emeril’s Sazerac Cocktail, From Emeril Lagasse’s book Every Day’s a Party ; posted for ZWT 5 From the intro to the recipe: When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France The mixture changed in the late 1870’s, when American rye whiskey was substituted for the brandy The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary It was originally served in an egg cup, known as a ‘coquetier’ in French Some historians think the word ‘cocktail’ comes from a mispronunciation of the word This recipe was provided by Marcelle Bienvenu after a newspaper assignment , Very refreshing I thought maybe it would taste too strong, but it didn’t used Pernod and Bulliet rye whiskey I enjoyed this Thanks!
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Steps
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1
Done
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Fill a Small Old-Fashioned Glass With Cracked Ice and Set Aside. |
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2
Done
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in Another Small Old-Fashioned Glass, Put the Lump of Sugar and Just Enough Water to Moisten It. |
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3
Done
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With a Spoon, Crush the Sugar, Then Add the Peychauds Bitters, Angostura Bitters, Whiskey, and Several Ice Cubes. |
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4
Done
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Stir. Never Use a Shaker. |
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5
Done
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Empty the First Glass of Ice, Add the Herbsaint or Pernod, Twirl the Glass Around, and Shake the Liqueur Out. |
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6
Done
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Strain the Whiskey Mixture Into the Glass, Twist in the Lemon Peel, and Serve Immediately. |
