Sazerac, New York
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Add the sugar cube and bitters to a mixing glass. Crush the cube with a muddler and add the rye and cognac. Add ice and stir. Fill a sazerac glass with crushed ice to chill. Empty the ice then rinse with absinthe and drain (or drink). Strain the drink into the glass and garnish with a lemon twist by expressing the oils then laying the twist over the rim. #muddle #stir #straight
The brand of cognac used in the original Sazerac was called Sazerac, hence the name.