Sazerac
Sazerac Cocktail
재료
- Ricard 1 tsp
- Sugar 1/2 tsp superfine
- Peychaud bitters 2 dashes
- Water 1 tsp
- Bourbon 2 oz
- Lemon peel 1 twist of
조리법
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.
사제락은 세계에서 가장 오래된 칵테일 중 하나로 알려진 뉴올리언스의 보물입니다. 라이 위스키, 페이쇼드 비터즈, 압생트, 설탕이 어우러져 복잡하고 향신료향이 가득한 맛을 내며, 레몬 껍질로 마무리합니다. 뉴올리언스의 공식 칵테일로 지정되어 있습니다.
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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