Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Chuck Taggart
eamon@netcom.comThe Original Sazerac CocktailIngredients (use vegan versions): 1 teaspoon granulated sugar
2 dashes Peychaud bitters
2 dashes Angostura bitters
1-1/2 ounces rye whiskey
1 dash Herbsaint, Pernod or absinthe substitute
1 twist lemon peel
Directions:Pack a 3 1/2 ounce old fashioned glass with ice. In another old fashioned glass blend the vegan sugar and bitters until the sugar is dissolved. Add one cube of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Add lemon twist. Yield: 1 drink.
Curiously, where does one get absinthe in the united States legally? Yeh. Thats right. You can't. Besides, isn't that thought to be POISONOUS?? Other that than the rest of the drink sounds narly vodoo bad in a good way if you're looking to get plowed under!
Archived comment by: marimonica
In reference to the above... yes, absinthe is illegal in the US. Hence the word substitute after the word absinthe. (Although in New Orleans, I've actually sampled absinthe several times. Ah, the joys of having friends who travel to Russia!)
Archived comment by: elthedeuro
Absinthe is legal in lots of countries.
Archived comment by: katica
Absinthe is also legal in Canada, if you know anyone there. Absinthe can be poisonous, but people have been drinking it for years. Its use led to the vampire myths in the Victorian era. The active compound, thujone, eats away at the optic nerve, making absinthe abusers quite sensitive to light. As a result, addicts would not leave the house in the light, and were quite pale and strange seeming to neighbors!
Archived comment by: jmomb
Boy, that's about a 10-year-old email address. Since then, I've come to learn a LOT more about the Sazerac cocktail, including how to make it properly, and with more of a nod to historical accuracy. Heres my current recipe: 2-1/2 ounces rye whiskey or Cognac 4-5 dashes Peychauds bitters 1 tsp simple syrup Few dashes Herbsaint or other pastis, or absinthe if you've got it. Lemon twist Place the Herbsaint or absinthe into a heavy double Old Fashioned (rocks) glass, twirl to coat thoroughly, discard excess (although I often like leaving a little pool of it in the bottom of the glass). Combine first three ingredients with cracked ice, stir for 30 seconds, strain into coated glass, twist lemon peel over drink, making sure you get a good spray of lemon oil. Garnish with the twist, no matter what Stanley Clisby Arthur says. This drink is a symphony of flavor on the tongue, and releases more layers of flavor (more movements in the symphony) as it warms up. New Orleanian chemist, researcher and absinthe-maker Ted Breaux has re-created an amazing spirit that is very true to the highest quality absinthes of La Belle Epoque, especially the type that was regularly consumed in New Orleans. For a wonderful (albeit expensive) bit of history (and flavor),
go to
http://www.absintheonline.com/acatalog/Jade.html and seek out his Absinthe Nouvelle-Orleans. Itll set you back about $133 with shipping from Europe, though. Chuck
http://www.gumbopages.com/Archived comment by: chuckTaggart
for what its worth, the only part of Absinthe that is illegal, its my understanding, is the greater wormwood and all legal stuff sold in the US or even imported has none and either lacks the limey green colour or has added dyes. and as for its poisonous aspects, again I think that's because it has a history of being developed illegally and therefore having dangerous alcohols like ester alcohol instead of the kind you drink. I could be wrong though. There was also a recipe for it in Ready Made several years ago about how to soak various herbs in vodka. I made it and it was ok. I have never had the real stuff so I do not know how it would compare.
Archived comment by: okterok
if you live in buffalo area, there's a liquor store that sells a legalized version of the absinthe. its made with a relative of wormwood, so its not poisonous and it still gets you pretty screwed up. (Premeier liquor is the store, for those wondering) The legal version is still the same colour, you still have to pour it over sugar, and it still tastes the same (like dirt!!!), and you can use it in more than a few recipes, or just for your own leisure.
Archived comment by: lilitzilla
The absinthe you can buy in the states smells like a raunchy version of ouzo, raki, sambuca, or other anisettes.
Archived comment by: nistia
