LAGNIAPPE | TAKE
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Post by Cajunate on Aug 26, 2011 18:42:02 GMT -6
It's been a hectic week and I'm ready for what little bit of weekend I will have a chance to enjoy. I think I'll have a little cocktail.
........ The Sazerac
Antoine Peychaud, a Creole immigrant, operated a pharmacy on the French Quarter's Royal Street in the 1830s. With his background as an apothecary, he was a natural mixologist. His friends would gather for late-night revelry at his pharmacy. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. Later this quaff would come to be known as the Sazerac.
Sazerac 0.25 oz Herbsaint (or other Absinthe substitute) 0.25 oz Simple Syrup 2 dashes Peychaud bitters 2 oz rye whiskey
Add ice to an old fashioned glass and let it sit. In a second glass add bitters, simple syrup, and rye. Stir this mixture with ice for 10 seconds. In the first glass discard the ice and add the Absinthe substitute. Coat the entire inside of the glass. This can be done by throwing the glass up in the air while spinning it. If you do this you are likely to get some splash on yourself. You can discard any extra Absinthe substitute. Now strain the 2nd glass into the coated chilled glass. the last step is to garnish with a twist of lemon making sure to rim the glass with the twist.
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