Sazerac
Sazerac Cocktail
材料
- Ricard 1 tsp
- Sugar 1/2 tsp superfine
- Peychaud bitters 2 dashes
- Water 1 tsp
- Bourbon 2 oz
- Lemon peel 1 twist of
手順
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.
サゼラックは、世界最古のカクテルの一つとして知られるニューオーリンズの宝物です。ライウイスキー、ペイショーズビターズ、アブサン、砂糖が調和し、複雑でスパイシーな風味の味わいを生み出し、レモンピールで仕上げます。ニューオーリンズの公式カクテルに指定されています。
History & Origins
The Sazerac traces its roots to New Orleans in the 1850s, where pharmacist Antoine Amédée Peychaud served a brandy-based mixture in a coquetier (egg cup), giving rise to the word 'cocktail' according to one popular theory. The drink evolved to use rye whiskey after phylloxera decimated European cognac production, and absinthe was later replaced by Herbsaint or Pernod during Prohibition. The IBA recognizes it among its Unforgettables, and New Orleans declared it the city's official cocktail in 2008.
Tasting Notes
Aroma: Anise and absinthe from the glass rinse dominate the nose alongside bourbon's vanilla and caramel and the floral, cherry-like quality of Peychaud's bitters. Palate: Bold and spirit-forward, with bourbon sweetness and spice balanced by Peychaud's unique bittersweet character; the anise rinse provides a persistent aromatic backdrop. Finish: Long, dry, and complex with lingering anise, spice, and lemon oil.
Pro Tip
Chill the serving glass in the freezer while you prepare the drink, and discard all but a thin film of the absinthe rinse for the correct balance of anise aroma.
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