Comments on: Rye and Absinthe: The Sazarac Cocktail https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/ You can make these cocktails. Start right now. Thu, 19 Apr 2018 22:04:29 +0000 hourly 1 http://wordpress.com/ By: Doug Ford https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-111377 Thu, 19 Apr 2018 22:04:29 +0000 http://cold-glass.com/?p=4552#comment-111377 In reply to Martin B. Brilliant.

Sorry to be tardy in responding. No, Ricard is not a mistake. Any good absinthe or absinthe substitute should do just fine. Thanks for asking.

]]> By: Martin B. Brilliant https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-110940 Mon, 19 Feb 2018 00:42:25 +0000 http://cold-glass.com/?p=4552#comment-110940 The original Sazerac was made with brandy, now it’s made with rye. So why not try other spirits? Demerara rum shines through the flavor of the absinthe substitute. BTW I used Ricard, not Pernod; was that a terrible mistake?

]]> By: The Creole Cocktail Four Ways – Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-110355 Fri, 01 Dec 2017 23:07:29 +0000 http://cold-glass.com/?p=4552#comment-110355 […] Ramos’s Creole is a whiskey drink, not far removed from the Sazerac: […]

]]> By: La Louisiane Cocktail – Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-109673 Fri, 15 Sep 2017 22:24:21 +0000 http://cold-glass.com/?p=4552#comment-109673 […] Louisiane is a cross between the Sazerac and the Manhattan. It has some of the characteristics of each, with the aromatic, herbal depth and […]

]]> By: Edgar https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-107282 Mon, 01 Feb 2016 18:01:16 +0000 http://cold-glass.com/?p=4552#comment-107282 If your local store doesn’t carry Peychaud’s Bitters you can always order it from Amazon.com

]]> By: Sazerac Variations: the Cooper Union Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-107003 Fri, 08 Jan 2016 23:03:59 +0000 http://cold-glass.com/?p=4552#comment-107003 […] with rye whiskey or cognac, but Phil Ward’s Cooper Union cocktail, though it looks like a Sazerac, is all about malt […]

]]> By: Chrysanthemum Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-100982 Fri, 14 Aug 2015 19:15:39 +0000 http://cold-glass.com/?p=4552#comment-100982 […] is a personal preference; my anise tolerance is limited, and I prefer to add it as a wash, Sazerac style, rather than adding the larger portions I’ve seen in other […]

]]> By: Doug Ford https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-97833 Sat, 30 May 2015 22:55:41 +0000 http://cold-glass.com/?p=4552#comment-97833 In reply to Shana.

I’m glad you encountered the Sazerac, and enjoyed it. What better place than New Orleans for your first. Easy to make, have fun!

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]]> By: Shana https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-97821 Sat, 30 May 2015 02:27:38 +0000 http://cold-glass.com/?p=4552#comment-97821 In reply to Peter.

Just returned from NOLA where I had my first Sazerac. I’d never heard of it before and being a fan of the somewhat similar Old Fashioned, I loved the Sazerac! Anxious to try to make one on my own. Fingers crossed!

]]> By: A Martini with Something In It — The Merry Widow Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-97128 Thu, 23 Apr 2015 22:51:29 +0000 http://cold-glass.com/?p=4552#comment-97128 […] gives the drink a bit of a nose, melds well with the herbality of the Bénédictine, and as any Sazerac drinker will tell you, is a natural with the spices of Peychaud’s bitters. You want to use […]

]]> By: Doug Ford https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-79719 Sun, 27 Apr 2014 02:47:11 +0000 http://cold-glass.com/?p=4552#comment-79719 In reply to Kevin Hennenhoefer.

I don’t know where I picked up that Angostura addition, but I know that one (or two) dashes of Ango makes for a richer Sazerac, one that I like very much.

]]> By: Kevin Hennenhoefer https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-79718 Sun, 27 Apr 2014 02:38:31 +0000 http://cold-glass.com/?p=4552#comment-79718 The dash of Angostura is something that I haven’t seen before in a Sazerac recipe. Did you discover this in an old recipe or was it something you added? I’ll definitely have to try it!

]]> By: The Monkey Gland Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-75418 Thu, 30 Jan 2014 19:10:51 +0000 http://cold-glass.com/?p=4552#comment-75418 […] but a single dash has no presence to speak of. (This may depend on your absinthe.) I prefer a Sazerac-style wash around the inside of the glass—it boosts the absinthe’s aroma without […]

]]> By: Devil Mix and smoked absinthe: the Future Ghost Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-36195 Thu, 21 Nov 2013 22:43:26 +0000 http://cold-glass.com/?p=4552#comment-36195 […] the Sazerac, the Manhattan or the Old-Fashioned, the Future Ghost is one of those inventions that can stand […]

]]> By: Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-11683 Sat, 27 Jul 2013 19:30:01 +0000 http://cold-glass.com/?p=4552#comment-11683 […] often see the Vieux Carré served in a rocks glass, in the old-school Sazerac style. I enjoy it in a stemmed glass, but it seems to taste fine either […]

]]> By: Crimson Slippers Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-11617 Tue, 23 Jul 2013 15:43:25 +0000 http://cold-glass.com/?p=4552#comment-11617 […] for the bitters, it pleases me to find another cocktail besides the Sazerac that blends Peychaud’s so […]

]]> By: Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-2116 Tue, 14 Feb 2012 16:35:38 +0000 http://cold-glass.com/?p=4552#comment-2116 […] often see the Vieux Carré served in a rocks glass, in the old-school Sazerac style. I enjoy it in a stemmed glass, but it seems to taste fine either […]

]]> By: Mixing with Fernet-Branca—the Toronto Cocktail | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-2004 Thu, 02 Feb 2012 14:59:03 +0000 http://cold-glass.com/?p=4552#comment-2004 […] The Toronto is basically a tarted-up Whiskey Old-Fashioned, and is structurally reminiscent of the Sazarac: […]

]]> By: Why is there cognac in my Sazerac? | Cold Glass https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1972 Sat, 28 Jan 2012 04:30:45 +0000 http://cold-glass.com/?p=4552#comment-1972 […] Sazerac has been one of my favorite cocktails for years, and its status as a ”go-to” […]

]]> By: Doug Ford https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1948 Thu, 19 Jan 2012 16:12:34 +0000 http://cold-glass.com/?p=4552#comment-1948 In reply to beyondanomie.

You’ve identified the booby trap in this drink: it’s made of things that often aren’t a normal part of the home bar, so unless you already know you love Sazeracs, it’s a good strategy to find a tavern that can put a proper one together for you to try.

I hope you find the combination as delicious as I do.

]]> By: beyondanomie https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1946 Thu, 19 Jan 2012 12:49:27 +0000 http://cold-glass.com/?p=4552#comment-1946 Strangely enough, I’ve never had a Sazerac. Been tempted to order one occasionally, but the exotic mix of flavours in the recipe has put me off and I always plumped for something else in the end. I actually quite like aniseed as a flavour. It’s the combination of aniseed, the different bitters and the rye whiskey all together that makes me a bit wary.

I don’t have all the necessary ingredients at home, but your post inspires me to finally put it near the top of the list next time I order a drink. Thanks!

]]> By: lennymaysayy https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1944 Wed, 18 Jan 2012 20:14:44 +0000 http://cold-glass.com/?p=4552#comment-1944 Will definitely give it a shot. I hope my liquor outlet has Paychaud’s; they usually have a fairly big selection.

]]> By: Doug Ford https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1943 Wed, 18 Jan 2012 18:31:43 +0000 http://cold-glass.com/?p=4552#comment-1943 In reply to Peter.

Thanks. And, yes, it’s a great go-to winter drink at my house.

I try to make sure I keep demerara on hand. Your term “richness” pretty much sums it up.

]]> By: Peter https://cold-glass.com/2012/01/18/rye-and-absinthe-the-sazarac-cocktail/#comment-1942 Wed, 18 Jan 2012 18:13:19 +0000 http://cold-glass.com/?p=4552#comment-1942 Great post, Sazeracs are one my favorites. I’ll have to give one a try using Demerara syrup, seems like that would add a little richness.

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