The Cocktail College Podcast: The (Re)Sazerac
“Cocktail College” is brought to you by George Dickel. Let me tell you a little story, listener. From the very beginning, as one of the oldest distilleries in Tennessee, George Dickel was determined to do things differently — rethink American whiskey using fresh spring water as well as tried-and-true distillation techniques. And here’s why I’m excited to partner with Dickel today: Whether you’re talking Tennessee whiskey or Bourbon, Dickel actually puts both of those different types of spirits out there. You can argue the differences between yourselves. And, when it comes to sipping, we’re talking high age statements with some of the best value you can find in American whiskey. Seriously, we’ve been fans here at VinePair for years. We’ve championed Dickel for years, which is why it’s so awesome to be partnering today. But this is a cocktail podcast, so let’s talk about mixing options. I like to turn to the Dickel Bourbon, which feels just at home in those classic cocktails that we always cover here, as well as those modern classics we like to get into as well. Listener, head to www.georgedickel.com/recipes to get inspired and start mixing with our old pal, George Dickel. Cheers.
Often described as America’s first cocktail, the Sazerac is the official cocktail of New Orleans, which one could argue is the nation’s unofficial drinking capital. All of which is to say, the concoction is both a singular icon and among the crown jewels of U.S. drinks history. Maybe it’s due to that status that you seldom see folks tinkering with the Sazerac’s preparation. In a world of White Negronis, Black Manhattans, and Oaxaca Old Fashioneds, the Sazerac remains an almost holy, untouchable creation — but not here at “Cocktail College.”
Today, we’re welcoming back bartender and author Sother Teague to reconsider exactly how a Sazerac should be served. We’ll also discuss what is perhaps the only well-known modern riff on this drink, which Teague and his team have been serving at Amor y Amargo for more than a decade. It’s Abraham Overholt, Antoine Amédée Peychaud, Angostura, absinthe, atomizers, aromatics, an amari arms race, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Sother Teague’s Sazerac Recipe
Ingredients
1 heavy bar spoon 2:1 Demerara or Petit Canne simple syrup
2 dashes Peychaud’s bitters
1 dash Angostura bitters
2 ounces 100-proof rye whiskey, such as Rittenhouse
Garnish: lemon twist and absinthe
Directions
Add all ingredients to a mixing glass.
Add one cracked Kold Draft cube then fill with ice.
Stir until well chilled and diluted.
Pull a heavy rocks glass from the freezer.
Spray one pump of water and then two pumps of absinthe from atomizers.
Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.
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