WAOWAOWAOW check this out!
I’m super thrilled to share with you the first ever guest piece here at TINASHINE.COM; a review of the very very old school cocktail called the Sazerac, written by my new dear friend Adam Peleg!
Adam is a true cocktail enthusiast and it has been a pleasure sharing recipes, stories and knowledge about cocktails and the bar scene with him over these past few weeks in Stockholm. If you ever join any of Substitutet’s parties you’ll see him in action, tending the bar at these fabulous events.
Now I’m on my way to Berlin, for a quick stop before going to Paris. If you have any suggestion for Paris-bars I should visit, please comment below with your ideas. I’m highly excited and ready for new adventures!!
The Sazerac, arguably the oldest cocktail in the new world was born in a merchants exchange coffee house on Royal street in New Orleans. The recipe was originally based on a long gone brandy called Sazerac-de-Forge et Fils, imported to the Creole South from Limoges region just east of Cognac in France. Since its debut in the mid 1800’s the Sazerac has metamorphosed a few times, but it remains an uncomplicated recipe. In it’s simpleness it can appear as lacking in complexity, but the taste experience suggests otherwise.
Classic Sazerac at Cane and Table, New Orleans
Served as per tradition straight up in an old fashioned glass with a lemon twist
Bringing the glass to your mouth, you’ll first pick up the scent of the citrus oil resting on the surface. Served straight up, the liquid is chilled but not ice cold so at the first sip you should feel the warm whiskey/brandy, rounded by the sugar. The sweetness is capped by the pungent Peychaud’s bitters, and as the taste dissolves it leaves you with the absinthe aroma as a final touch. Being one of the few cocktails to retain its popularity for over a century makes it hard to deny that there’s something quite special about the Sazerac.
Since the discontinuance of the original brandy from Limoges at 1880, the base of the Sazerac has been open to interpretation (an original bottle of Sazerac de Forge will today will set you back about $15k). There are variations of the Sazerac on anything from tequila to gin, but the rest of the recipe tends to remain the same. A few drops of absinthe sprayed or rolled in an old fashioned glass, a sugar cube, a lemon twist and always Peychaud’s bitters. My personal preference is a blend of cognac and rye whiskey. The cognac to provide that characteristic round warmth and the rye to balance out the sweetness with a more dry, spiced tone.
Tequila Sazerac at The Parlour, Frankfurt am Main
Unlike the warm and rounded original, the stingy tequila version is better served on the rocks.
Text and photo: Adam Peleg
30 ml Rye Whiskey
30 ml Cognac
2 sprays of absinthe
1 sugar cube
A tiny splash of soda water
✴︎ place a napkin over a mixing glass with a sugar cube resting on it
✴︎ drain the sugar cube in Paychaud’s bitter and let the napkin soak up what the sugar don’t
✴︎ muddle the sugar with a tiny splash of soda water in the mixing glass
✴︎ add the rye and cognac
✴︎ stir with ice for about 10 seconds and strain over a tumbler
✴︎ spray with absinthe
✴︎ serve neat with a lemon twist