Sazerac (IBA)

Nummer 14 in Top 100
Originalquelle: International Bartenders Association
 
 

Sazerac (IBA) Description

While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whisky with a dash of sugar, stirred and strained into an Herbsaint washed glass.

Recipe Ingredients

  shot(s)  
¼   shot(s)  
1   whole  
2   dash(es)  

 
 

Recipe Steps/Method

  1. Here is how you make it:
  2. Rinse a chilled old-fashioned glass with the absinthe add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass and strain the drink into the glass.

Yield: Yield: 1 Serving

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Recommended Garnish

Suggested Drinkware


Sazerac (IBA) Comment

The original recipe changed after the American Civil War, rye whiskey substituted cognac as it became hard to obtain.

Profile and Metadata

Strength:

Strong

Difficulty:

Medium

Time of Day:

Nachtisch
Abend

Ratio:

Family:

Occasion:


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