Ingredients:
- 2 oz Rye whiskey (a nod to the classic Sazerac)
- 1/4 oz Absinthe (or absinthe substitute such as Pernod)
- 1 tsp Simple syrup (or a sugar cube, muddled)
- 3 dashes Angostura bitters
- Lemon peel (for garnish)
- Ice cubes
Directions:
Prepare the Glass: Start by chilling an Old Fashioned glass (or similar) by filling it with ice and setting it aside.
Combine Ingredients: In a separate mixing glass, combine rye whiskey, simple syrup, and bitters. Add ice and stir for about 30 seconds to chill and dilute slightly.
Absinthe Rinse: Discard the ice from your chilled glass, and add a small amount of absinthe. Swirl the glass to coat the interior with the absinthe, then discard any excess.
Mix the Cocktail: Strain the chilled whiskey mixture into the prepared glass.
Garnish: Express the lemon peel over the glass by twisting it to release the oils, and drop it into the drink as a garnish.
Serve and Enjoy: Serve immediately and enjoy the refined, herbaceous kick of the New York Sazerac.
This cocktail is a variation on the classic Sazerac with a New York twist, incorporating rye whiskey and absinthe.
The New York Sazerac is a sophisticated and bold reinterpretation of the traditional Sazerac, which is one of the oldest cocktails in American history. With its origins dating back to the 19th century, the classic Sazerac cocktail has evolved over time and become a staple of mixology. This variation, the New York Sazerac, incorporates local flavor, modern ingredients, and a contemporary twist while still maintaining the integrity and essence of the original.
A cocktail with a rich history, the Sazerac traces its roots to New Orleans in the mid-1800s. The original version was created by bartender Antoine Peychaud, who is credited with inventing Peychaud’s bitters. As the drink evolved over time, it began incorporating different spirits, including rye whiskey, which is now the signature base spirit for the Sazerac. In its New York variation, the New York Sazerac keeps the essence of this iconic drink but adds its unique local flair.
The Basics: An Overview of the New York Sazerac
The New York Sazerac is a type of spirit-forward cocktail, which means it features a primary spirit as the base, with a minimal amount of dilution. This drink is a great example of a simple yet flavorful concoction that balances complexity and bold flavors, thanks to the rye whiskey, absinthe, bitters, and the twist of citrus from the lemon peel. It’s a drink that embodies both refinement and an adventurous spirit, inviting both newcomers and cocktail connoisseurs to indulge in its well-crafted nuances.
What makes this drink a "New York" Sazerac, rather than a traditional Sazerac from New Orleans, is primarily the use of rye whiskey as the base. Rye whiskey is known for its spicy, bold, and sometimes peppery characteristics, which contrast with the smoothness and sweetness of bourbon. Rye whiskey has a long history in New York, particularly during the pre-Prohibition era, and its use in this cocktail offers a nod to New York’s own whiskey heritage. The addition of absinthe, bitters, and a lemon twist continues to echo the classic Sazerac but gives it a distinctly local and modern upgrade.
A Closer Look at the Ingredients
The success of any cocktail lies in the quality of its ingredients, and the New York Sazerac is no exception. Each component plays a critical role in shaping the final flavor profile of the drink.
Rye Whiskey:
The base spirit of the New York Sazerac is rye whiskey. Rye is the grain used in the production of this whiskey, giving it a spicier, drier, and more assertive flavor compared to bourbon. Rye whiskey is a perfect fit for the Sazerac’s bold nature, providing complexity that shines through the other flavors in the drink. Notable rye whiskeys such as Bulleit Rye, Old Forester Rye, or WhistlePig can be used to create a flavorful drink that is both smooth and sharp. The spiciness of rye is balanced by the sweetness of the simple syrup and the herbal complexity of absinthe.
Absinthe:
Absinthe is a crucial ingredient in the traditional Sazerac and remains so in the New York Sazerac. The absinthe rinse imparts a unique herbal and slightly anise-flavored essence to the drink. Originally created as a medicinal elixir in the 18th century, absinthe gained popularity in the late 19th century as a popular aperitif, especially among French artists and writers. The modern absinthe used today provides a distinct licorice-like aroma and flavor that complements the spiciness of the rye whiskey. The small amount of absinthe used in this cocktail is not meant to overpower but instead to lightly coat the inside of the glass, leaving a lingering herbal note that plays well with the other elements.
Simple Syrup (or Sugar Cube):
Simple syrup is a staple in many cocktails, including the New York Sazerac. A mixture of equal parts sugar and water, simple syrup dissolves quickly and provides just enough sweetness to balance the intense flavors of the rye whiskey and the bitterness of the bitters. Traditionally, a sugar cube is muddled in the bottom of the glass to dissolve before the rest of the ingredients are added, but for convenience and precision, simple syrup is commonly used today. The sweetness helps to smooth out the spiciness of the rye and the sharpness of the absinthe, creating a more harmonious flavor.
Angostura Bitters:
Bitters are an essential component in any classic cocktail, and in the case of the New York Sazerac, Angostura bitters are used to add depth and complexity. Originally created in the 19th century as a medicinal tonic, Angostura bitters are a mixture of herbs, spices, and citrus peel. Their inclusion in the New York Sazerac provides an additional layer of complexity, adding a touch of bitterness and a fragrant aromatic component. The bitters help balance the sweetness of the syrup and the richness of the whiskey, providing a harmonious and well-rounded flavor profile.
Lemon Peel:
The garnish of a lemon peel serves both a functional and decorative purpose. When expressed over the drink, the oils from the lemon peel are released, providing a burst of citrus aroma that complements the other flavors in the cocktail. The zestiness of the lemon peel adds a refreshing contrast to the deeper, spicier flavors of the rye whiskey and the herbal notes of the absinthe. Additionally, the lemon peel provides a visual appeal, giving the New York Sazerac a polished and elegant look.
The Craft of Preparing a New York Sazerac
The preparation of the New York Sazerac requires a certain level of finesse and attention to detail. The method of preparation is one of the key factors in ensuring that the balance of flavors is achieved in this cocktail. While there are some variations in technique, the traditional approach is generally followed for a truly refined experience.
Chill the Glass: The first step in making the New York Sazerac is to chill the glass. This can be done by filling the glass with ice and letting it sit while you prepare the other ingredients. Chilling the glass helps maintain the integrity of the drink, keeping it cold without needing excessive dilution from ice once it is served.
Absinthe Rinse: The next step involves adding a small amount of absinthe to the chilled glass and swirling it to coat the interior. This technique ensures that the herbal notes of the absinthe are distributed evenly throughout the glass, which imparts a light herbal aroma and taste to the cocktail. The excess absinthe is discarded, but the delicate coating left behind is enough to leave its mark on the drink.
Prepare the Whiskey Mixture: In a separate mixing glass, combine the rye whiskey, simple syrup, and Angostura bitters. The mixture is stirred with ice to chill the cocktail and dilute it slightly, allowing the flavors to meld together. Stirring is preferred to shaking for this cocktail because it maintains the smoothness of the drink and prevents excessive dilution. The chilled whiskey mixture is then strained into the prepared glass, where it will meet the residual absinthe.
Garnish and Serve: The final step is the garnish. A twist of lemon peel is expressed over the drink, releasing the citrus oils, and then added to the glass. The garnish provides an aromatic element that enhances the overall drinking experience, offering a refreshing contrast to the drink’s bold and herbal notes.
The Role of Rye Whiskey in the New York Sazerac
Rye whiskey’s role in the New York Sazerac cannot be overstated. Rye whiskey’s rich flavor profile is what makes this cocktail stand out. Rye, as a grain, imparts a spicier, drier character than other types of whiskey, such as bourbon. Rye whiskey’s complexity and boldness are perfectly suited for a cocktail like the Sazerac, where the spirit needs to shine through the other ingredients.
In the New York Sazerac, rye whiskey is allowed to be the star. It provides the backbone of the drink, offering a spicy warmth that is balanced by the sweetness of the simple syrup, the herbal notes of absinthe, and the aromatic complexity of the bitters. Rye whiskey’s boldness also complements the bright freshness of the lemon peel, which serves as the perfect finishing touch.
The Influence of New York on the Cocktail
New York’s influence on the Sazerac comes from its whiskey history. The city has long been a hub for whiskey production, especially during the 19th and early 20th centuries. Rye whiskey, in particular, was a staple of the city’s distilleries. As a result, the use of rye whiskey in the New York Sazerac is a nod to this rich tradition. New York is known for embracing innovation while respecting tradition, and the New York Sazerac embodies this philosophy. The modern cocktail scene in New York has elevated classic drinks to new heights, and the New York Sazerac is a perfect example of how historical drinks can be reinterpreted to reflect the city’s dynamic and vibrant drinking culture.
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