This week's cocktail is one I was introduced to last week (thanks Mark) but is one of the oldest cocktails in the book. It dates to 1859 when John Schiller christened it in his bar the Sazerac Coffee House. It's named after a Cognac popular then in New Orleans mixed with Peychaud bitters. There are three variations based on Cognac, Whiskey or as in this recipe from Dale deGroff a mix of the two.
If you haven't got any Peychaud bitters then get yourself given a present of the Bitter Truth Travel Pack and use the Creole Bitters.
Get two rocks glasses and put one in the freezer. In the other, splash of Absinthe, Pernod or Pastis; swirl and then pour away. Then assemble in the glass:-
25ml Rye Whiskey
12ml Simple Syrup
2 dashes Peychaud (or Creole)
2 dashes Angostura (or Aromatic)
Stir with the ice cubes to dilute and chill to taste
Retrieve the other rocks glass from the freezer and strain the cocktail into it.
Garnish with a flamed lemon peel.
The finished cocktail should be clear, faintly pink and have no ice. Its for sipping. It's only really a double shot and a bit of liquid so the serving glass can be quite a small tumbler. It's got lots of old fashioned and complex flavours and makes a great change from the usual sweet and sour or spirit and vermouth.
[from: Google+ Posts]
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[ 17-Nov-12 6:25pm ] [ G ] [ # ] [ Cocktail ]