Andres Aleman shows how to make a Sazerac

Born in New Orleans in 1859, the Sazerac was named by John Schiller, proprietor of the Sazerac Coffee House. While Schiller’s version used cognac as the base spirit, the cocktail evolved to replace cognac with rye whiskey and include a dash of absinthe on top of the traditional sugar and Peychaud’s bitters.


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Culintro and Jim Meehan of PDT joined forces to discuss “How to Build an Effective Cocktail Program in a Chef-Driven Restaurant.”

Culintro and Jim Meehan of PDT joined forces to discuss "How to Build an Effective Cocktail Program in a Chef-Driven...

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