Sazerac Cocktail

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I have something a little different for you on this post. Video! I’ve been holding back on putting together a video and I’m not sure why, but anyways, I made this video and had so much fun! There are about a million things I would like to do over, but I really needed to see it through, from beginning to end. I find that if I get stuck or fixated on too many “not good enough” self critiques that the project never ends. And then there is no final file. And nothing to share. It’s hard to grow if you don’t move on. So I just made my way through Adobe Premiere Pro and edited all my spills and sloppy pouring. And I made it, messes and all. It feels good. I’m surprised how much I like making videos. For years I used to make Flash animated banner ads in the corporate world and some of it was fun, but it wasn’t something I would do outside of work. But Premiere feels so different, in a way that I look forward to working with the software, and also exploring more of what my camera and lenses can do with video, as well as what I can do creatively as a photographer. I look forward to more! Recipe below. BTW this is a great cocktail and comes together quite easily! Enjoy.

Sazerac Cocktail

  • 2 ounces of Rye

  • 4-6 dashes Peychaud’s Bitters 

  • 1 bar spoon simple syrup (using Demerara sugar will add more depth to color)

  • Absinthe or Herbsaint (Herbsaint is a bit less in price and basically the same thing)

  • Lemon peel

 Simple Syrup

  • 1 cup Demerara sugar

  • 1 cup water

Make the simple syrup ahead so it has a chance to cool and chill. Add sugar and water to a pot and bring to a boil, simmer for a couple minutes, stir a bit, until sugar is completely dissolved, set aside to cool, when cool transfer to air tight container and refrigerate.

Chill a rocks glass in the freezer. Fill a mixing glass half way with ice. Add Rye, bitters and simple syrup then stir. Add a splash of absinthe to the chilled rocks glass, to rinse let it coat the interior of the glass and (gasp!) discard the rest. Strain the cocktail into the chilled glass. Squeeze the lemon peel over the cocktail and run along the rim of the glass. You can add the lemon peel to the drink, or fold over the rim as garnish, but traditionally it’s just throw away. Serve and enjoy.

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