The Dos and Donts of Sazeracs

I just got a nice bottle of rye and was looking into making a couple of Sazeracs for a fancy night in. One thing I don’t have is a single rocks glass, something small enough to serve the Sazerac in neat (i.e. without ice). I know, it’s weird that this martini-like drink is served unlike a Martini, and also unlike an Old-fashioned. Neither up, nor on the rocks. It boggles the mind.

Still, I love this drink, and will try to make it as close as possible to the recipe.

It looks so lonely in there without ice.

The Sazerac has been making a big comeback over the past year. It’s popping up on cocktails menus, bartenders are recommending them to their customers, and it’s even being suggested as an official state drink. But after being served a warm shot of rye with a drop of Peychaud’s last week at a restaurant here…

Source: The Dos and Donts of Sazeracs – Jeffrey Morgenthaler

Comments are closed.