Experienced mixologist Sother Teague revisits the classic Sazerac cocktail, discussing its unique ingredients, glassware choices, and the importance of paying attention to small details. The conversation also delves into mastering cocktails through practice, experimenting with ingredients, misconceptions, and exploring the art of barrel aging cocktails.
Experimenting with traditional cocktails like the Sazerac can lead to unique and exciting new flavors.
Choosing high-proof rye whiskey and quality absinthe is crucial for crafting a bold and aromatic Sazerac cocktail.
Utilizing barrel aging techniques and selecting high-quality barrels can enhance the complexity and flavor of cocktails.
Deep dives
Rethinking American Whiskey from the Beginning
Using fresh spring water and traditional distillation techniques, George Dickle offers a unique approach to American whiskey production, encompassing both Tennessee whiskey and bourbon with high age statements, presenting great value in American whiskey.
Revisiting the Sazerac Cocktail
The Sazerac, considered America's first cocktail and the official drink of New Orleans, is a timeless classic rarely altered. In Cocktail College, Sother Teague challenges the traditional preparation of the Sazerac, discussing variations and emphasizing the importance of serving it quickly to preserve its vibrant aromatics and unique blend of ingredients.
Selecting the Perfect Ingredients for a Sazerac
When crafting a Sazerac cocktail, choosing a rye with high proof like Rittenhouse or Leopold and Dickel for its bold flavor is essential. Absinthe selection, such as Pernod or Kubler, plays a crucial role in the drink's aroma, while opting for demerara sugar or cane syrup adds a distinct tea-like complexity to the cocktail, enhancing its overall character.
Double Barreling Technique and the Nuances of Aging Cocktails
Barrel aging cocktails, especially using the double barreling technique, offers a unique way to enhance flavors and create complexity in drinks. This method involves transferring aged cocktail batches between two barrels to achieve a continuous aging process, similar to the historical traditions of spirits aging. Attention to the quality of barrels is crucial to avoid unwanted flavors like excessive tannins that can ruin the cocktail. By focusing on barrel aging techniques and choosing high-quality barrels, bartenders can create signature drinks with distinct and nuanced profiles.
The Legacy of the A Tomorrow Sazerac and the Exploration of Flavor Pairings
The A Tomorrow Sazerac, a modern classic cocktail known for its unique blend of eight different Amari, highlights the importance of exploring flavor pairings and pushing the boundaries of traditional recipes. This cocktail, created by Mayur Subbarao, has maintained its presence on the menu for over 13 years, showcasing the enduring appeal of innovative and distinctive drink creations. By emphasizing flavor experimentation and craftsmanship, bartenders can uncover new dimensions of mixology and challenge conventional cocktail norms to create memorable and exceptional drinks.
A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!
Sother Teague’s Sazerac Recipe
Ingredients
- 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, absinthe
Directions
1. Add all ingredients to a mixing glass.
2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted.
3. Pull a heavy rocks glass from the freezer.
4. Spray one pump of water and then two pumps of absinthe from atomizers.
5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.
