Emerils Sazerac Cocktail Recipes

EMERIL'S SAZERAC COCKTAIL

Emeril's Sazerac Cocktail image

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

Ingredients

sugar, 1 lump
3 drops peychaud's bitters
1 dash Angostura bitters
3 ounces rye whiskey, 1 jigger
1 dash Herbsaint or 1 dash pernod liqueur
1 piece lemon peel

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 Sazerac image

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

Ingredients

1 sugar cube
2 ounces bourbon or rye
4 dashes orange bitters
Ice
1/4 teaspoon anise-flavored liqueur
Lemon peel

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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