The Forge Restaurant | Wine Bar by Shareef Malnik

The Forge, Miami Beach, (305) 538-8533

Try This Cocktail At The Best Restaurant In South Beach – The Sazerac

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For this weeks cocktail blog I want to write about one of the first libations to be invented, it’s the quintessential New Orleans drink and it dates back to the early 1800s; “The Sazerac.” It’s a classic cocktail that follows the first description of what a cocktail should be: Spirit, sugar, water and bitters. The original recipe called for cognac but after he phyloxxera epidemic in Europe had devastated France’s wine grape crops the production of this spirit stopped as well. To add to this scenario the American taste had changed by then and Rye whiskey was the preferred spirit among them. Rye whiskey became then the main ingredient in The Sazerac next to the Peychauds Bitters, which were created by the same person that brought to life this cocktail, Antoine Peychaud.
Antoine was an apothecary in New Orleans He dispensed a proprietary mix of aromatic bitters from an old family recipe, to relieve the ails of his clients. He added this to his favorite French brandy, Sazerac-de-Forge et fils. I little bite of sugar and water and the rest is history. In today’s craze for classic cocktails “The Sazerac” is still center stage in cocktail bars, like our restaurant, that respect this true craft of mixing drinks.

“The Sazerac”

2 oz. Rye Whiskey
sugar cube
2-3 drops of absinthe
Water
4 dashes of Peychauds
Lemon peel

In a mixing glass drop a sugar cube and soak it with 4 dashes of Peychauds bitters, add a splash of water and a lemon peel. Muddle these ingredients. Add the 2 oz of Rye whiskey, ice and stir. In a rocks glass that was been chilled previously add 2 to 3 drops of absinthe, swirl and discard the excess. Now pour the cocktail into the rocks glass straining the ice. Garnish with a lemon peel.

Written by webmaster

October 15th, 2010 at 8:54 am

Posted in Uncategorized

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