How to Make a Sazerac Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a Sazerac.

Released on 12/19/2008

Credits

Starring: Eben Freeman

Transcript

00:00
(upbeat music)
00:09
Hi, this is Eben Freeman at Tailor Restaurant
00:12
on Broome Street in New York City.
00:14
The Sazerac, a cocktail with a long history,
00:17
associated with Louisiana,
00:19
about to become the state cocktail of Louisiana.
00:22
It shares a lot of the history and the French heritage
00:24
that there is in that city.
00:26
The drink derives it's name from actually the name
00:28
of a cognac that was used to make this cocktail originally,
00:31
which was named Sazerac.
00:33
So we start with our chilled mixing glass.
00:36
We're gonna use one brown sugar cube,
00:40
which we're gonna add just a dash of soda water to,
00:43
and then muddled, crush the cube.
00:55
Then you stir that just a little bit
00:56
to melt that sugar a bit.
00:58
And then comes the Peychaud Bitters,
01:00
and really with this, I don't think you should be shy.
01:04
Good four or five dashes, depending on how much
01:07
is coming out of your particular bottle.
01:10
Then you're gonna add the cognac.
01:13
With this I like to make two and a half ounces.
01:29
Now, before you add the ice,
01:30
it's important to prep your glass.
01:33
I'm just gonna put what's called
01:34
an absinthe rinse on the glass.
01:40
This is a little stemless glass
01:42
that I think this drink looks really nice in.
01:44
I'm just gonna add a little bit of the absinthe.
01:52
Just roll the glass in your hands to coat all the sides
01:55
as close to the top as you can with the absinthe,
01:58
and then simply dump out the excess absinthe.
02:02
Really just want it on the nose, not so much on the palette.
02:07
Then we're gonna add our ice, and stir.
02:19
Use our julep strainer.
02:22
Strain that into our chilled, pre rinsed glass.
02:30
Finally, we're gonna add some lemon zest.
02:32
And for this, I like to do a more decorative approach,
02:34
which is using a channel knife.
02:36
A little bit of technique.
02:38
If you practice with a channel knife on a lemon
02:41
you'll see that it's easier to do it this way.
02:43
However, to get the oils into the glass
02:45
you actually wanna practice being able to do it
02:48
this way, so it points down towards the glass
02:50
and really showers all of that oil into the glass.
02:54
And you just do a full turn of the lemon like this,
02:57
and then take your piece drop it in.
03:02
It's just a nice, decorative touch,
03:03
and gets a lot of that lemon oil in.
03:06
And that is a very old, revered drink, the Sazerac.
03:11
(upbeat music)