Emerils Sazerac Recipes
EMERIL'S SAZERAC COCKTAIL
From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.
Provided by alligirl
Categories Beverages
Time 5m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a small old-fashioned glass with cracked ice and set aside.
- In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
- With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
- Stir. Never use a shaker.
- Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
- Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
MARTHA'S SAZERAC
Martha's riff on the beloved New Orleans cocktail mixes a base of bourbon or rye with sugar, orange bitters, and anise-flavored liqueur. Absinthe is traditional, but you can also use sambuca or Pernod.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 6
Steps:
- Place sugar cube and 2 teaspoons water in a cocktail shaker; stir to dissolve. Add bourbon and bitters, fill with ice, and stir to chill.
- Pour liqueur into a rocks glass and swirl to coat; pour out excess. Strain bourbon mixture into glass. Twist lemon peel and rub around rim of glass (do not add to drink).
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