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Hey, I'm Jocelyn and this is Sandra and today on our Cocktail Friday we are going to make a Sazerac
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This is a really important cocktail to the South, specifically New Orleans
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And why don't you tell us a little bit about the history? I know it's a really old drink, so let's bring it into the future
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It is. It's been around for a very long time, since the mid-19th century
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And it's the official cocktail of New Orleans, actually. And so if you think about New Orleans, which is a drinking town, for them to have chosen this particular drink as the official cocktails quite a bit
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I think that's a really big thing because, I mean, that's like a feather in your cap
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If you have made a drink that, like, New Orleans says is theirs, like, I don't know
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That's just a big thing, right? That's a drink. So I'm going to start out with some Herb Saint, if you are speaking French correctly
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If you're speaking New Orleans French, it's Herbs Saint. It's fine. It was developed in New Orleans after absinthe was outlawed
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And it's a great substitute. It's anise-based, which is a licorice flavor
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Some people don't care for it ever much, but it's a really specific flavor, and it's important in a lot of cocktails
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So you can use Pernod if you have that. You can use actual absinthe because it's been made legal again
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So we're just, I like Herbs Saint. I going to use this It what I have use what you have use what you like I just going to pour in a hint And then I going to swirl around the glass
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Now observe. Dump it. This is what we call, like, we're glazing the glass
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We just want to get that smell, right? Right. Basically, the scent and just that hint, it's a pretty powerful flavor
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So all you need to do is rinse your glass with it and you have a glaze
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I can smell it standing over here. I mean, she's not even doing anything with it, and there's none left in the glass except for what has clung to the sides
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So if you don't love black licorice, when you do this, just add a little bit less to the glass
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It's more about the nose than it is about the tongue. Absolutely
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Right? Absolutely. And you can make it without the anise, but you really, you're not making it
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It's not a Sazerac anymore. It's a Sazer or it's an Iraq
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I don't know what it is, but it's not exactly a Sazer. I don't know where it is either, but it's not a Sazer
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Yeah. And this is, I think it's important to like note how people drank in history
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I love, I love old cocktails because they're so different than what we do and what we make today
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And so every generation, you know, is leaving their mark on the bartending world
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And this is a very old one. So I think it's cool to have, you know, repeat our history in some respects
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I think so too At least with drinks We seeing a lot of these old school cocktails really have a resurgence and I so glad because they really great They kind of been a little bit lost and they let a lot of the flavors of the alcohol
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There's nuances. Strang through. Things like herbs on. They're, you know, they're herbaceous
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They're stronger and they're different. And I think it's really important that we're bringing some of those history things back
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But you and I are both students of history. So, yeah, we might be biased
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We might. We might. So I have my shaker, as you saw, I put it in the face and I put two ounces of bourbon
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Now, there is also a raging debate about whether one should use bourbon or rye
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It is your preference. I am a bourbon girl. Jocelyn is a bourbon girl
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Bourbon. For the win. And so we use bourbon. If you don't like bourbon and you want to use rye, use it
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Use it. Absolutely. So two ounces of bourbon, and we're just going to put in a dash
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Of hayshodes. Of hayshodes. And it must be hayshodes to make a proper Sazerac
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Yes, absolutely. And then one teaspoon of simple syrup. I love that she measures her teaspoons
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I'm like, boop. Well, I'm doing this for you, gentle viewer, so that you all have an understanding of exactly
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what you need to put in as you trying to learn how to make these yourself So this is a shaker Pour that puppy right in that
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glass. They're so pretty. I love this like kind of peachy africot-y color and a lot of that comes
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from the patients adding to the bourbon and I just think it's beautiful I call it amber glory
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amber glory so it's like amber glory I'm gonna take uh my kind of a wide swath of lemon peel
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just right get some of that oil on there and drop it in the glass see what you say thank you very
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much so I'm going to tell you this for those of you who hate anise or black licorice I almost
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can't smell that at all partially because I'm smelling a lot of lemons so rubbing that lemon
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around the rim is a really important thing so now I'll taste such a good drink is it good I mean I it is it is New Orleans I mean I feel like I'm in some
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really fantastic bar like a hotel bar and you know just sitting back maybe next to a fireplace
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hanging out with my girlfriends and having drinks. And this, this is it, isn't it
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This is just what it is. That is what the flavor of New Orleans. Absolutely
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So cheers y'all. We will see you next Friday for another cocktail
