Sazerak

Sazerak gets its name from the brandy that was originally part of the cocktail. According to one version, the New Orleans pharmacist Pesho began to add a bitter of his own invention to this cognac - this is how one of the first cocktails in the world appeared

Ingredients

• Whiskey60 ml
• Herbsaint tincture 3 ml
• Peychaud's bitter3 ml
• Brown sugar lump 1 piece
• Lemon zest 7 g
• Ice 1 glass

Directions

1. 1. The glass in which the cocktail will be served must be cooled, and for this, crush some of the ice cubes. In any convenient way. Traditional - put ice in a linen bag and beat it with a mallet. Put the ice crumbs into a glass, drip a little Herbsaint tincture (or absinthe) so that the ice is saturated with aroma, and set aside while the cocktail is being prepared.
2. 2. Put a piece of brown sugar in a mixing glass, sprinkle it with Peychaud’s bitter - literally five drops are needed. If there is no such bitter, Angostura can be used. Or a herbal tincture like Jägermeister or Becherovka. Or homemade tincture - you need a citrus-anise note.
3. 3. Grind sugar with a wooden mortar - until completely dissolved. (You can add a teaspoon of good mineral water - still.) And then stir the syrup with a bar spoon.
4. Recipe preparation photo: Sazerak - step 4
5. 4. Pour in with a measuring glass of whiskey. You can use rye Sazerac. You can have bourbon. And you can also cognac, which was present in the original recipe. Or even cognac with bourbon - in a one-to-one ratio.
6. Photo of recipe preparation: Sazerak - step 55. Stir the cocktail and add large ice cubes to the glass - it is convenient to do this with a scoop. To prevent the cubes from falling past the glass, you can hold them with a napkin. The main thing is that there should be a lot of ice. Stir the cocktail to cool.
7. Photo of recipe preparation: Sazerak - step 66. Pour flavored ice from a set aside glass. Pour a cocktail into that glass, blocking the way for the ice cubes with a bar strainer - so that they do not fall into the finished sazerak.
8. Recipe Cooking Photo: Sazerak - Step 7
9. 7.Use a peeler to cut a wide and long strip of zest from the lemon
10. 8. Roll up the tape of the zest in a spiral and lower it into the glass with a cocktail. And serve immediately with a napkin under the glass. Or without a napkin.