lol, was jus being an arse, I agree with you but prefer mine purely becuse of the taste, the Angostura allows the rye and brandy to sit side by side and the drink is a lot more complex, extra bumps in the flava journey. Would def disagree with use of a coupe for such a heavy drink tho, old fashioned or rocks only!esfandyar wrote:nope how would you ever combine rye with cognac... its history... one sazerac is post prohibition one is pre prohibition. you dont mix the two. also by my knowledge there is no angostura bitters in a sazerac... period. peel lemon OVER drink as you said, was me saying to express the oil of the lemon peel onto said sazerac glass, if you were so inclined. however your recommendation to peel it over the drink is correct and optimal. again the "whisper" is the tsp of absinthe being rung around an old-fashioned glass, or as i said the coupe glass (they are not the same i know), while the rest of the ingredients are added in a seperate container, then combined later. both methods work.lloydnoise wrote:no no noesfandyar wrote: also your standard sazerac
whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters
add ice and stir roughly 26 times, not shake
use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.
crushed ice in serving glass, tsp of good absinthe over ice
1 part rye whiskey 1 part brandy/cognac mixed with ice
2 dashes Angostura 3 of Peychauds over brown sugar cube, muddle till silky
add to whiskey and brandy
rinse round glass then chuck ice and absinthe
strain mix into glass
peel lemon OVER drink
drop in peel
pieces of advice-
-there are no right ways to make cocktails, but there are many wrong ways.
-recipes are guidelines, not gospels.
-its just a drink.
Vieux Carre is a nice N'Orleans' take on the Manhattan, it's what made me start using brandy and rye together in Sazerac and is way more refreshing than either
1 part rye
1 part brandy
1 part sweet vermouth
1 tsp Benedictine
2 dashes peychauds
2 dashes angostura
serve with ice n lemon
On another ting, our local cocktail bar is amazing, after work we'd be the only people there for about an hour so we'd chat breeze with the barman and blag some free, made up drank. I told him about Hemingway's famous 'Parisian Rapist' (champagne and absinthe), he made us some for a laugh, probably the worst cocktail I've ever had
