The Sazerac Cocktail
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- čas přidán 31. 05. 2024
- Today we're making a Sazerac - and I've been looking forward to this one! The Sazerac is known to be one of the oldest cocktails, and has gone through various evolutions - of course with so many cocktails this old, the true history's a bit cloudy. It's a spirit forward cocktail that's meant to be sipped over time, and one that bartenders debate over the proper way it should be made. I say try different proportions and see what fits your tastes. This is one way I enjoy the Sazerac - I hope you enjoy it too! Cheers!
Grab the bottles I use here! 👉 bit.ly/AndersBottleCollection
Patreon: / anderserickson
TIME STAMPS
Intro: 0:00
The History: 0:37
The Glass: 2:41
The Booze: 3:13
The Recipe: 5:35
Sips: 7:20
THE SAZERAC RECIPE
1.5 oz. (45 ml) Sazerac Straight Rye Whiskey
1/2 oz. (15 ml) Maison Rouge VSOP Cognac
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
3 dashes Peychaud's Bitters
1 dash Angostura Aromatic Bitters
Rinse of Nouvelle Orleans Absinthe Superieure
Lemon zest for garnish
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
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Bar spoon: amzn.to/3wkkDhg
Julep strainer: amzn.to/3mymEyA
Rubber bar mat (6"x12"): amzn.to/3h2IJER
Peeler: amzn.to/36tNxOo
Gibraltar Single Rocks Glass: amzn.to/3fcDPEd
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨
Edit: Just realized we forgot to put in the little graphic element for the absinthe. I assume you all know the contents of that sprtizer bottle, but in case you don't - it's absinthe!
There was a lot to cover on the Sazerac, so I talked quite a bit! For those who want to jump to the recipe - time stamps are in the description. Hope you like my build for this classic! How do you like your Sazerac? 🥃 😊
Dude this was so damn to watch! You have a vibe about you that I think is educational and fun!
Funny story though, I am drinking a homemade Sazerac 🤣 been trying to make my own alcohol at home, and playing around with bitters and everything at home, making it all myself. Not a classic but a twist on homemade ingredients!
Shot for a lekker video sir!
Btw, I'm not gonna lie....Angostura bitters....
#yaaaaaaaaas
@@TheCheekyBartender cheers to you for attempting to make your own alcohol - you win for originality! Hope you find the perfect balance - cheers! 🥃
Thank you for finally making this video!!! It was pretty much the one major classic your channel was missing! Such a good cocktail.
@@AndersErickson it's a tricky business, but once I'm satisfied, I will endevour to send you some of the finish product!
Would you mind a pineapple based spirit btw? 🍍
No need to worry about talking too much! You're way of explaining things is great and I find myself wishing your videos were a tad bit longer! Great stuff thanks for sharing with us 🥃🍸🍹
I have a newspaper clipping from 1843 describing the exact recipe (brandy) for what would be later called a Sazerac. It was referred to as the tail of a dominant rooster, une queue de chanticleer.
Phyloxera is also why scotch became popular in Europe. Which I'm sure you knew. Anyway, I have a special glass I only use for Sazerac. Also Herbsaint is an anagram of Absinthe which is fun. I have too many Sazerac facts running around in my mind. Sorry, carry on.
RRRRRR you sure it’s an anagram? I suppose not a pure one but I hadn’t thought of it before. Very cool!
I want to hear all the Sazerac facts, Uncle Pete! There really is so much to be said about this one. Cheers my friend! 🥃
@@Bergkampgunner Oh yeah, ha pretty close anyway.
@@UnclePete Extremely close and I think it still counts! Like Anders said...hit us with some more Saz facts!
@@AndersErickson @Erik Schimmelfing I always split the base, and always toss the lemon peel. I think sazerac was the first drink I made at home, at the time all we could get was Pernod, (another giant spirits company) I still have my bottle of Pernod, which is pretty gross tbh. Because of Sazeracs I always put Peychaud's in my Rye Old Fashioneds, I guess these aren't facts just junk I think about when I think about Sazeracs.
From a viewer standpoint, I so appreciate the timestamps and the fact that you lay out all the booze needed in one go, makes it really easy to see if I'm able to make each one with what I have instead of waiting through a whole video or sifting through the description box. A+ Anders and Az!
What she said
The Sazerac bar is in the Roosevelt Hotel, been there on my visits to see some family. As a guy from Louisiana, I love a good Sazerac.
I found that a lot of bartenders in New Orleans will split the base, which is how I ultimately do it now. Rye and Brandy share some similar notes but different enough to add complexity. Great cocktail Anders! Congrats on 8️⃣0️⃣K! 🥃
Thanks, Vino! Yeah I love the split base - they compliment each other so well. Cheers my friend! 🥃
Now how about an apple Brandy split base. Great in the fall 😋
I was in the Absinthe House in NoLA in '94 when it still had a really high ceiling and ordered a Sazerac. Barkeep puts a barspoon of Hetbsaint in a straight sided rocks glass and hurls it spinning, 10' straight up. Catches it and dumps the excess in one motion, then pours the drink he made me into it. Alas, after Katrina, you now step up to the bar rather than down, and it's low enough to make me feel like stooping.
I put my absinthe in a little spray bottle for "rinsing" my glasses. It works great and wastes so little
Hey Anders, I really appreciate the consideration you give to each component that goes into your builds and the way you articulate why you make the choices you do. It's an informative and helpful approach. Keep up the great work!
I use the Armand Regnier recipe from William Boothby's manual published in 1908: "Into a mixing-glass full of cracked ice place about a small barspoouful of
gum syrup, three drops of Seiner bitters and a jigger of Sazerac brandy; stir well, strain into a stem cocktail-glass which has been rinsed out with a dash of absinthe, squeeze a piece of lemon peel over t he top and serve with ice water on the side." (I'm sure you've seen it).
Squeezing a good amount of lemon oil is very important. I use Pierre Ferrand "1840" cognac and Hostetter's Bitters recreated by The San Francisco Bitters Collection co.
"OH! Have a lemon handy" after all that detailed list was superb unintentional comedy there too 😀
When I visited NO for a conference, I made it a point to visit that bar and order a Sazerac. I felt like I should have been wearing a pinstriped suit and brogues. That was my first, real cocktail. After that, I put the margaritas and beer down and haven't looked back.
I really love that you discuss every facet of the history and culture behind a drink rather than just putting it together and putting up a video. Really makes the vid fun to watch!
absinthe is $70+ a bottle here (Ontario Canada) when you can get it.... so no rinse, what goes in the glass is staying in the glass :)
Yesss! I'm so stoked for this one; The sazerac is my favorite cocktail of all time. I can't wait to see how you do it up Anders
So glad I found this channel. Watched a great deal of your vid's; the tone is just right. Lot's of humour and information to the point. Making cocktails for a looong time but happy to learn new things. This is definately the place for me: favorite bartender! Cheers!!
I’m just having my first Sazerac and I decided to go with your take on it, as I find that your touch usually improves classical drinks, while still keeping their original elegance. It tastes and smells delicious! Amazing 👌🏻 Thanks, Anders!
Only through your excellent interpretation have I adopted the Sazerac as one of my two "go-to" cocktails. Kudos for sharing this!!
I´m very new in this mixing game and really enjoying your videos. Mostly I´m searching for specific cocktail recipes on youtube and I always prefer hits on your channel. Interesting facts, professional advice, good editing and the good vibes from you, Anders.
You are even helping me to better up my english xD
Keep up the good work, cheers from Aachen/Germany
This is by far my favorite CZcams channel. Keep it up and keep them coming. Cheers
Thanks for sharing all your delicious recipes!
I've been waiting for this video. Thanks Anders!
Love learning the background to these cocktails. Great videos
Had my first Sazerac last weekend in New Orleans at the Bourbon House on Bourbon Street. It may be my new favorite cocktail. Came home and made my own for the first time last night.
Love the oyster bar at the Bourbon House!
I just really appreciate this channel
Jay Gatsbys favourite cocktail, my second favourite.
Every man should drink a Old Fashioned, a Sazerac and a Manhattan within his lifetime. You haven't lived if you haven't drank them
Going to thru Christmas and all the parties/gatherings.... A true Danish Christmas lunch with beer, snaps and all the delicasies on the the table can not be beaten.
But the Sazerac with its divine mix of US rye, French cognac and aromotic bitters is a hit 😎😎😎😎😎😎😎😎😎😎😎😎😎
I really like that you do the history and you talk about each ingredient... this is critical (IMHO) to understanding the cocktail ... thanks
I’ve always wondered what one of these cocktails was comprised of and this was the answer plus an educational narrative, thanks
I just loved you're enthusiasm over you're Saz....good job
Definitely a cocktail to get excited over! Thanks, Kevin!
Fun video.-- you have a great delivery and make the best mixology videos on CZcams. Thanks! I can't wait to make my own at home.
The details about the rocks glass was very interesting. Great video.
I’ve never had one or even heard of it, but I love the style with which you describe it.
I spend a lot of time in New Orleans. I have to agree, this is the best as Sazerac I have enjoyed.
So I watched this when it was released and made a note to try when I had the ingredients - just bought absinthe and peychauds so I’m sat with a freshly stirred bad ass of a drink - holy moly it’s good 👌🏻 love the spice
I made this drink for my friends for our 4th of July party and it was a huge hit. Thank you for such great videos...
Yes, I have been waiting for this!!!
Wouldn’t be an Anders cocktail without angostura! :) Looking forward to trying it!
😂 You know me too well.
I can't wait to go back to New Orleans. We went, had my first Sazerac there, drank all forms of them all week while we were there. The most happy drunk I've been in my life.
My experience was very similar. Cheers to New Orleans, and cheers to you!
Very well shot!
I can’t believe I’ve been making this drink wrong for so long! I followed your recipe and it’s the best Sazerac I’ve ever had! I used cheaper rye and cognac but I can only imagine how good it would be with quality liquor! You’ve got a new fan of your channel!!
Great video, love the balance of history and recipes in your content.
Had a great Tiki party based on your videos the other weekend.
Wish such content was available back when I was working behind the bar.
Greetings from Germany and keep up the great work.
Thank you so much! Happy to hear the tiki drinks worked out for you! Cheers! 🇩🇪
One of the greatest cocktails of all time. Being a big rye sazerac fan, I'm definitely gonna give your version a shot next time I whip one up. Cheers.
went out and got the stuff to make these... this cocktail is amazing!! love your videos Anders..
After a long wait for my order, my Sazerac Rye Whiskey bottles arrived, I finally followed your recipe ounce for ounce, Anders. And boy was it delicious. Thank you, once again.
Cheers!
I love the tip about the atomizer for the absinthe rinse! That's always the messiest part for me, trying to roll that absinthe around there, and then it sinks to the bottom, so you get a mouthful of absinthe in the last sip. Gonna try that! You're so right about this being a fantastic drink--spiciness, fruitiness, herbaceousness, sweetness--it's got it all! Tempted to make one tonight!
Yay!! We've all been looking forward to this!!! 🥃🍻
Thanks for being here as it goes up! Cheers!
My fav drink. Great video man!
Thank you for you video. I send it to my father and they made it in his restaurant for customers to try it. Needless to say they had to order a second round. Thank you again Anders.
Thanks Anders, this was awesome!
That’s a doozy. Followed the recipe in the video, whilst crosschecking against some cocktail books I have. Nice drink. Absinthe and lemon pair well with peppery rye and peychauds. I’m sold
Been making my sazeracs lately with Kilbeggan Irish Rye, it’s got that nice Irish whiskey smoothness alongside the bite of rye. Works really well.
Anders, as always thank you for the wonderful video! I loved the history and the details about which glass to serve it in. Enjoy your weekend!
Thank you, Jack! 🥃
Can't wait to try this cocktail. Just got back from the liquor store where I got what I need to make one! I grew up in Louisiana (moved to Atlanta when I was 25) - never heard of a Sazerac until last night when I watched your video. It sounds like a great cocktail - I have a feeling it will become one of my favorites. Thanks for the video!
Brand new to your channel about a month ago. Been watching a ton and thought I'd leave two thumbs up! Great videos in all aspects. (videography, story, editing, chemistry and all) Keep it up!
Try a Hot Sazerac in Winter. Just add 3-4 hoinces of strong brewed Earl Grey tea. It is fantastic!
Anders! You're a new discovery for us...and we love your mojo dude! We're home bartenders and we've been going back to watch your older eps, learning lots. Bravo sir!
Thanks, Jeff! Happy you're here! 🥃
It’s been my favorite drink for years now. I’ve made it this way a few times. Very nice version of the classic drink.
1st time making and have gone with your version, really nice cheers
OMG, I was just searching CZcams this week for Sazerac recipes and noted that you didn’t post one yet. What great timing, can’t wait to try it out!!
Hope you like it, Michael! Cheers!
Ooooo I'm so excited!!!! This is hands down, one of my favorite cocktails🥂🤗😁 I'm still working on getting you the blueberry rum, really enjoy the channel👍
Just prepared my first Sazerac with brandy in it. I might keep it this way from now on. Adds some notes that I really enjoy. Thanks!!
Looks delicious! Can't wait to try that one!
Love the channel. You should do a video focused on how Az makes such amazing videos and the equipment she uses.
Great video and good information!
Been a long week. Definitely trying this one this evening. Cheers!
I was surprised by how great a difference the absinthe rinse made
Yes, now I know.. I think I am addicted to your videos.
The Sazerac is one of my all time favourites! I usually use Rittenhouse, rich linden herb syrup, absinthe, lemon twist and a whopping 4 dashes of Peychauds. I can’t wait to try your recipe! Thank you for sharing.
The Sazerac was my grandfather's favorite, with his favorite recipe being passed down to all of us(came from his favorite bartender at Drago's). It is pretty similar to this one so I am looking forward to giving this one a go.
I'll just throw this out to you. Try giving the rim of the glass a good rub with the lemon peel.
I do this as well!
Excellent video, makes me want one.
My best Sazerac was on a Royal Caribbean cruise ship, Adventure if the Seas, Virginia was our mixologist and also used a spray mist to coat the chilled glass….with friends, outside on the Caribbean Sea, sunsetting, light breeze, a great Arturo Fuentes cigar…..almost a religious experience. Fond memories… great video here, love it.
I used a different rye, cognac (in my case brandy), and absinthe but that’s a wonderful build. Thank you.
Great video Anders, really enjoying this, I'm finding I like it a lot with half/half cognac and bourbon!
Every since I first watched this I've been experimenting with my Sazerac recipe. I've found I like about 12 spritzes from the absinthe bottle (I like Absinthe) and a 2-1 on the rye and cognac, so usually do 1 1/2 rye and 3/4 cognac, although I've been substituting brandy lately and love the Sazerac with brandy too. Such an amazing drink.
Hey there Anders! I'd never tried a Sazerac before, so I made the "standard" version on Friday and loved it. Last night I tried your spin on it , and it is better than the original! I even picked up some Gibraltar glasses because this is a drink I'll be having often now. Love your channel dude, thanks for all the excellent videos.
Was in NOLA for MG last week and had one at Drago - I now have an appreciation for what they served me - outstanding 👍
I really want one... so now I have no choice but to try your recipe.😄
Bars in my area won't make me one (even the most fancy one). I had no idea this existed and what other good cocktails are there so.. you're really bringing the world to me. Thank you!
I really loved one that had Rye infused with Vanilla Bean plus it was smoked! So it had a wealth of aroma and flavor to it, and it did not feel too busy.
Thank You! Made it today. May be the best Sazerac that I have had - too many in the past wound up tasting like cough medicine. I did need to substitute because of what was available to me here; therefore mine consisted of Wild Turkey 101 Rye, Martinelli Blue Label Cognac, and Lucid Absinthe.
I recommend Bourbon as the base. Peychauds is readily available in the US. Use the syrup but treat yourself to a manual squeeze atomizer for the spritz of absinth.
I want to try that Cognac so much! I can't find it anywhere. And I love that glass, it makes the Sazerac sit perfectly!
That was amazing. Liked and sub’d. Thanks for sharing!
ANDERS!!! Great video!! This is one of my all time favorites!!! I've never tried splitting the base. Thats a great idea. I'm definitely going to try this. CHEERS!!!!
Tim!! Hope you like the split base - it's a great cocktail either way! Cheers!! 🥃
I've watched this video several times in the last year. Last Saturday I found a bar who serves this properly, and man, became one of my favorites!
I see that sub number keep climbing with every video my man. Well deserved, glad I found your channel!
I'm glad you did too! Thanks!
I just made my first Sazerac and loved it, Thanks for the lesson, I did use a Wisconsin distillery/vineyard for the Absinthe, Wollersheim Dancehall Absinthe Blanche and thought is came out delightful
I just made this cocktail for the first time ever and I used your recipe, mainly. I left out the Ango and added a dash more of Peychaud's. I liked this cocktail quite a bit which is kinda surprizing since it's almost 40 ABV (Bulleit Rye and Meukow VS cognac).
Never heard of this one, it sounds great- I’m going to try it!
I've been watching your content for maybe a month now, and you're quickly becoming one of my favorite CZcams bartending channels! I highly recommend trying a Sazerac but with Aquavit as the base spirit. Obviously no longer a Sazerac at that point, but an interesting twist I've tasted before.
That sounds wonderful - thanks for sharing, Aaron!
My alltime favorite cocktail by far.
A new favorit. Even got little Gibraltars for it. Love it!
I find the ritual of caramelizing an absinthe soaked sugar cube sets the mood and prepares the senses for the dusky legend that is a proper Sazerac. Thoughtful preparation and artful presentation are the essence of this cocktail.
I used a rich Demerara syrup and Bourbon because it's harder than you would think to find Rye in South East London. It's so tasty! It's easier to find Absinthe than it is to find Rye.
YES! Thank you for tackling this historic cocktail.
Been meaning to for a while! 🥃
Looks like a great recipe. Haven’t seen it made like this before
7 or so years ago my brother (who lives in New Orleans) sent me a bottle of Herbsaint, and I was making some sazeracs for a while (with a sugar cube, peychauds, Rittenhouse, and the herbsaint). They were good but I stopped making cocktails at home for a long while - now I just gotta grab a spray bottle and I can try this formula!
The king of cocktails. We stay in the Roosevelt hotel where the Sazerac bar is every time we go to NOLA. My favorite Sazerac is made with Bullit Rye
Lately I’ve really loved my sazerac with 1oz rittenhouse rye and 1 oz plantation pineapple. It’s a delicious variation. Also, a 2:1 Demerara simple really gives it nice body.
like your style, my friend. Cheers!