Sazerac Cocktail #MadMenBlogParty
Last week I admitted my laziness when it comes to clearing off my phone. That procrastination paid off when I remembered a fabulous appetizer that lead to some pretty tasty roasted cauliflower toast. Well, today’s Sazerac cocktail started much the same way, however, the source of my inspiration came from a few other directions, as well.
A while back, the amazingly talented Carrie from Bakeaholic Mama planned a #MadMenBlogParty and invited a bunch of Mad Men loving blog friends to participate in a vintage recipe party in honor of the show’s season premiere this weekend. There are few shows that I’ve stuck with from beginning to end – Friends, Lost, Parks and Rec, Dexter and now Mad Men.
That’s about it. And, unless Walking Dead takes a turn for the terrible, it too will be added to short the list.
So many shows suck me in for a few seasons and then totally lose me. For every crazy turn that Mad Men has taken, it always knows how to draw me back in and make me want more. When Carrie announced the Mad Men Blog Party, I was in! And in with a vintage cocktail recipe, because seriously? What’s more Mad Men than a cocktail?
I wanted to share a vintage cocktail, but something a little different. Possibly one that you’ve not heard of, but is still worthy of an office happy hour. This Sazerac dates back to the 1850’s. If that’s not vintage, I’m not sure what is.
A couple of months ago, my husband and I went out to a rare date to one of the most famous (and oldest) restaurants in our city, Mancy’s. It’s an awesome steakhouse with an authentic speakeasy atmosphere. We ordered several cocktails during our dinner, and the one that stuck with me was my Sazerac. A little research after the fact and I found out that a Sazerac is an old cocktail that has it’s roots in New Oreleans. It’s defining characteristics are Rye, Peychauds Bitters and a lemon peel. There a several recipes floating around and most of them feature an Absinthe rinse, while others call for Herbsaint. Both are anise flavored liquors, but the Herbsaint is the classic New Orleans ingredient as it heralds from there along with the Peychauds Bitters. For me, I went with Absinthe as that was the ingredient in the version that I had at our dinner, plus, I already had a bottle of Absinthe in my cabinet from our 3G cocktail.
Here’s the thing about the bitters: they are tough to find. I ordered mine from Amazon, but for a classic Sazerac it’s worth it because Peychauds are the way to go. In the interest of recipe testing and knowledge of the drink, we did make them with Angostura bitters, too, and it was also quite tasty. Sazerac purists would scoff at this, but I actually found a few versions that say to use both Peychauds and Angostura, so that’s another route.
To chill or not to chill – that is the question. When we were testing our drink at home, we preferred the drink cold. My favorite method was to stir with ice and then serve it with a large ice sphere to keep the drink cold without watering it down. Stirring it with ice and straining into a chilled glass would work, too.
Either way, the combination of the Absinthe rinse, rye and bitters makes a great drink. I used my new Heritage Distilling Company Elk Rider Rye, but you can use your favorite or what you have on hand.
Now that you’re manned with all the Sazerac info you need for the day (scroll down for the full recipe), let’s get on to the party! Carrie, with the help of Barb, put together a great giveaway of a sweet vintage Pyrex bowl, a stunning vintage martini glass and a $100 Mod Cloth gift card! Also, I’m loving the graphic that Kita made for the party!
Our Mad Men Blog Party is giving away a sweet vintage Pyrex bowl, a stunning vintage martini glass and a $100 Mod Cloth gift card! If you’re not familiar with Mod Cloth, they are an awesome online clothing store that feature vintage style clothing that is oh, so cute. Just fill out the widget below for your chance to win!
Join us for a #MadMenBlogParty!
- Gin Rickey from Bakeaholic Mama
- Whiskey Sour from Pass the Sushi
- Old Fashioned from Poet in the Pantry
- Mad Men Manhattan with Mushroom Pate from Creative Culinary
- Pink French 75 from Kelly Bakes
- Sazerac Cocktail from Jelly Toast (that’s me!)
- Classic Negroni from The Messy Baker
- Gimlet from Yankee Kitchen Ninja
- Vegan French Onion Dip from The Viet Vegan
- Pimento Cheese & Crackers from The Noshery
- Chicken Salad Sliders from The Lemon Bowl
- Crab Rangoon from Cooking with Jax
- Fried Green Olives Stuffed with Blue Cheese from Simply Healthy Family
- Cheesy Asparagus Spirals from Comfortably Domestic
- Easy cocktail meatballs The Realistic Nutritionist
- Crab Rangoon from Cooking With Jax
- JELL-O Crown Jewel Dessert Cake from The Apron Archives
- Pineapple Upside Down Cake from I am a Honeybee
Sazerac Cocktail Recipe
Yield: 1 cocktail
- 1 sugar cube
- 3 dashes Peychauds bitters
- 1-2 dashes Angustura bitters (optional)
- 1/4 ounce Absinthe
- 1 1/2 ounces Rye Whisky
- lemon peel for garnish
- Ice sphere (optional)
Fill a highball glass with ice and set aside. Add sugar cube and bitters to a Boston shaker. Crush with muddler or cocktail spoon. Add rye and some ice. Stir until well mixed and chilled.
Dump ice out of highball glass and add Absinthe. Swirl to coat the inside of the glass and pour out remaining Absinthe. Add ice sphere if using. Strain rye mixture into prepared highball glass and garnish with lemon peel.