Here are some outtakes from our numerous blog photoshoots.
Happy weekending!
(Source: therewillbebourbon.net)
There Will Be Sazeracs!
A Sazerac is my second favorite drink to order at a bar (behind an old fashioned). Like the old fashioned, it’s a staple whiskey cocktail that I felt I needed to learn. It’s also the reason this short week turned into a sort of rye whiskey week. We picked up the Bulleit Rye specifically for this cocktail, and we even found a tiny “Sazerac-size” bottle of absinthe for it. Only a tiny amount of absinthe is used in this drink, so normal 750 ml bottle would last pretty much forever if we used it only for Sazeracs. Also, Sazerac is a really fun word to say.
Sazerac:
2 oz. rye whiskey
Peychaud’s bitters
1 sugar cube
absinthe
lemon twist
Chill an old fashioned glass in the freezer or refrigerator (or fill a glass with ice if you want).
In another old fashioned glass, add sugar cube and saturate with a few dashes of bitters. Muddle until sugar dissolves. Fill glass with ice, add whiskey.
In the chilled glass, add a few drops of absinthe. (If you chilled it by filling it with ice, discard the ice.) Swirl the absinthe around to coat the glass, then discard the excess.
Strain the whiskey and bitters mixture into the absinthe-coated glass. Add lemon twist.
The result is a delicious whiskey drink that’s also a purty red color, primarily from the Peychaud’s. The absinthe is a necessity. If you ever order a Sazerac where the absinthe was left out, you’ll noticed the difference immediately (Herbsaint can be substited, though).
For more detailed directions on how to make a Sazerac, here’s Chris McMillan:
