Today we’re going to show you how to make the sazerac, this is a classic cocktail recipe with a historic origin in New Orleans. It is said it started as a Brandy Toddy and morphed over time to what we now consider the sazerac.
The Sazerac Recipe:
Bitters in our Store:
The sazerac, once a brandy toddy, changed over time to call for cocktail bitters and a rye whiskey. The use of absinthe was added early in the recipe design and moved to call for Herbsaint because it was cheaper and accessible in the New Orleans area (and didn’t have the stigma of absinthe).
The sazerac is odd in that it does not contain ice, this might be due to the sazerac being a remedy used at an apothecary run by Antoine Amédée Peychaud.
Cocktail bitters, specifically peychaud’s bitters were called for in the recipe because they were the main herbal remedy to ailments. Of course, today, we have plenty of great brands of bitters and, in this recipe, we chose to use Scrappy’s Orleans Bitters for Peychaud and Scrappy’s Aromatic for Angostura.
But, you can do anything you want, it will still be a great basic cocktail.
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Common Man Cocktails, inspired by Derrick Schommer’s intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
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