http://nolafoodie.com/2010/01/the-sazerac-cocktail/ Just another WordPress weblog Fri, 11 Feb 2011 10:05:59 +0000 hourly 1 http://wordpress.org/?v=3.0.5 http://nolafoodie.com/2010/01/the-sazerac-cocktail/comment-page-1/#comment-145 New Year’s Eve New Orleans Drink Recipes: The Sazerac — GoNOLA.com Mon, 27 Dec 2010 20:47:29 +0000 http://tampabayeats.com/nolafoodietest/?p=25#comment-145 [...] First on the list: the Sazerac , the quintessential New Orleans Cocktail, courtesy of NolaFoodie.com. [...] [...] First on the list: the Sazerac , the quintessential New Orleans Cocktail, courtesy of NolaFoodie.com. [...]

]]> http://nolafoodie.com/2010/01/the-sazerac-cocktail/comment-page-1/#comment-143 quicorpa Tue, 21 Dec 2010 07:22:24 +0000 http://tampabayeats.com/nolafoodietest/?p=25#comment-143 "In a cocktail shaker filled ? with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass. A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in. Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink courtesy of Kevin Lacassin www.NolaFoodie." How much is real? “In a cocktail shaker filled ? with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters. Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac). Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess. Strain your cocktail from the shaker into the Herbsaint lined glass. A real Sazerac is served up and chilled, no rocks should be in the drink. Twist a lemon peel over the glass, rim the glass and then drop it in. Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink courtesy of Kevin Lacassin http://www.NolaFoodie.”
How much is real?

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