Comments on: The Dos and Donts of Sazeracs http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/ Jeffrey Morgenthaler is a designer, blogger and mixologist living in Eugene, Oregon Fri, 29 Aug 2008 17:30:49 +0000 http://wordpress.org/?v=2.6.1 By: rhesuspieces00 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31143 rhesuspieces00 Sun, 13 Jul 2008 06:41:47 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31143 also, I'm not sure whether there was a comparison intended, but any similarity between absinthe and chartreuse is merely chromatic. also, I’m not sure whether there was a comparison intended, but any similarity between absinthe and chartreuse is merely chromatic.

]]> By: rhesuspieces00 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31142 rhesuspieces00 Sun, 13 Jul 2008 06:34:18 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31142 You can get Peychaud Bitters at Big Y Liquor on 6th Ave. My favorite pastis is La Muse Vert, and it works particularly well in this drink as its very dry, like absinthe. I haven't seen it since moving to Eugene, but bevmo.com has it. On the subject of cognac... I'll take a Germain-Robin alambic brandy over any cognac of similar price. (Thats not to say you should never buy Cognac, but any Cognac with a flavor unique enough to warrant space on my liquor shelf deserves to be drunk straight, not mixed.) You can get Peychaud Bitters at Big Y Liquor on 6th Ave.

My favorite pastis is La Muse Vert, and it works particularly well in this drink as its very dry, like absinthe. I haven’t seen it since moving to Eugene, but bevmo.com has it.

On the subject of cognac… I’ll take a Germain-Robin alambic brandy over any cognac of similar price. (Thats not to say you should never buy Cognac, but any Cognac with a flavor unique enough to warrant space on my liquor shelf deserves to be drunk straight, not mixed.)

]]> By: Garretto http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31098 Garretto Fri, 11 Jul 2008 17:23:33 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-31098 I don't see it mentioned, but I'm sure you're in the know, Jeff, On June 26 legislation passed and the Sazerac is the official New Orleans cocktail. They covered it on NPR. Pretty cool. Sorry, Pat O'brien. NPR includes some cool history and the recipe. I hope I got the link done correctly. But just in case, NPR.org & just search "Sazerac" and choose the show "All Things Considered". I bought some rye and made my first that night ---very nice. I don’t see it mentioned, but I’m sure you’re in the know, Jeff,
On June 26 legislation passed and the Sazerac is the official New Orleans cocktail. They covered it on NPR. Pretty cool.
Sorry, Pat O’brien.
NPR includes some cool history and the recipe. I hope I got the link done correctly. But just in case,
NPR.org & just search “Sazerac” and choose the show “All Things Considered”. I bought some rye and made my first that night —very nice.

]]> By: Drago http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-30768 Drago Fri, 27 Jun 2008 03:04:23 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-30768 Finally got around to making one of these...got my Peychaud's Bitters in the mail last week. (From Kegworks via Amazon.) Used Old Overholt Rye, and Pernod in place of Herbsaint. (My sad, sad Ohio liquor depot only had Absente and wanted to charge me $39. I passed. I wonder what green Chartreuse would do to this?) Very delicious, amazingly complex. A good balance between sweet and spicy. This will definitely become a new evening sipping staple. Finally got around to making one of these…got my Peychaud’s Bitters in the mail last week. (From Kegworks via Amazon.)

Used Old Overholt Rye, and Pernod in place of Herbsaint. (My sad, sad Ohio liquor depot only had Absente and wanted to charge me $39. I passed. I wonder what green Chartreuse would do to this?)

Very delicious, amazingly complex. A good balance between sweet and spicy.

This will definitely become a new evening sipping staple.

]]> By: Patrick http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-30361 Patrick Fri, 06 Jun 2008 06:33:14 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-30361 Regarding Rittenhouse: I don't know why anyone would drink anything else, given the price points. Sazerac is twice as expensive, and not noticeably better. I'm all for history, but the cocktail can be made for less. Regarding Rittenhouse: I don’t know why anyone would drink anything else, given the price points. Sazerac is twice as expensive, and not noticeably better. I’m all for history, but the cocktail can be made for less.

]]> By: Brutis http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29385 Brutis Sun, 20 Apr 2008 05:33:02 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29385 I generally use Courvoisier VSOP, as the price to favour ratio is spot on. However the Hennessy VSOP is a better cognac but the price in Australia is a little prohibitive. If neither are available then most VSOP cognacs will do just fine. I wouldn't use an VS as I find most very rough around the edges and at the other end an XO's rich and round flavours would be wasted. I was once given a Sazerac made using spanish brandy, it was very interesting but not my cup of tea! I hope this was of help! I generally use Courvoisier VSOP, as the price to favour ratio is spot on. However the Hennessy VSOP is a better cognac but the price in Australia is a little prohibitive.

If neither are available then most VSOP cognacs will do just fine. I wouldn’t use an VS as I find most very rough around the edges and at the other end an XO’s rich and round flavours would be wasted.

I was once given a Sazerac made using spanish brandy, it was very interesting but not my cup of tea!

I hope this was of help!

]]> By: Mike S. http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29373 Mike S. Sat, 19 Apr 2008 19:14:45 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29373 For Cognac-based Sazeracs, I find a higher-quality brandy works best. For me, that usually means VSOP. And if you can get your hands on some Louis Royer VSOP Force 53, it's ideal. It's bottled at 53% ABV, unusual for a Cognac, and works wonderfully in any brandy-based cocktail. Not a sipper, though, IMO. Cheers, Mike For Cognac-based Sazeracs, I find a higher-quality brandy works best. For me, that usually means VSOP. And if you can get your hands on some Louis Royer VSOP Force 53, it’s ideal. It’s bottled at 53% ABV, unusual for a Cognac, and works wonderfully in any brandy-based cocktail. Not a sipper, though, IMO.

Cheers,

Mike

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29371 blair frodelius Sat, 19 Apr 2008 13:58:52 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29371 For those of you who have made cognac Sazaeracs, what brand works best? Will a VS do? Or do you need a VSOP? For those of you who have made cognac Sazaeracs, what brand works best? Will a VS do? Or do you need a VSOP?

]]> By: Brutis http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29359 Brutis Sat, 19 Apr 2008 02:15:34 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29359 On a side note. I made a cognac based Sazerac last night using Peychauds and Fee Brothers Old Fashion Bitters as a substitute for the Angustura. I found that it added even more depth and complexity to the drink. However if one was a little over exuberant with the fees it would definitely over power the drink. Has anyone tried this before, would be interested to hear there thoughts. Your Man in Oz. On a side note. I made a cognac based Sazerac last night using Peychauds and Fee Brothers Old Fashion Bitters as a substitute for the Angustura.

I found that it added even more depth and complexity to the drink. However if one was a little over exuberant with the fees it would definitely over power the drink.

Has anyone tried this before, would be interested to hear there thoughts.

Your Man in Oz.

]]> By: Brutis http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29357 Brutis Sat, 19 Apr 2008 01:42:52 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29357 I have been able to source Rittenhouse on the odd occasion, but have heard from a few industry reps that buffalo trace sazerac is on the way to my fair shores! I would agree that it makes the best rye based Sazerac. I had to re familiarize myself as the bottle I personally own had only one Sazerac left, which I was saving for a special occasion. Knowing that I soon will be able to replenish my stock made it even more enjoyable! I have been able to source Rittenhouse on the odd occasion, but have heard from a few industry reps that buffalo trace sazerac is on the way to my fair shores!

I would agree that it makes the best rye based Sazerac. I had to re familiarize myself as the bottle I personally own had only one Sazerac left, which I was saving for a special occasion. Knowing that I soon will be able to replenish my stock made it even more enjoyable!

]]> By: Jeff Frane http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29328 Jeff Frane Thu, 17 Apr 2008 20:15:41 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29328 Living in Australia, the poor bastard's lucky if he finds any rye whiskey at all, I suspect. Rittenhouse BIB is great stuff, but not easy to find even in the US. I'd be willing to guess the only rye with any chance of appearing down under would be Wild Turkey. Living in Australia, the poor bastard’s lucky if he finds any rye whiskey at all, I suspect.

Rittenhouse BIB is great stuff, but not easy to find even in the US. I’d be willing to guess the only rye with any chance of appearing down under would be Wild Turkey.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29327 Jeffrey Morgenthaler Thu, 17 Apr 2008 20:15:03 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29327 Perfect selection, Blair. I adore Rittenhouse, but it's really tough to find in Oregon. This does not make me happy at all. Perfect selection, Blair. I adore Rittenhouse, but it’s really tough to find in Oregon. This does not make me happy at all.

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29325 blair frodelius Thu, 17 Apr 2008 20:07:05 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29325 I use Rittenhouse Rye. It is a fantastic value. I got mine for $14.99 a bottle and beats just about any bourbon that I've tried. I use Rittenhouse Rye. It is a fantastic value. I got mine for $14.99 a bottle and beats just about any bourbon that I’ve tried.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29323 Jeffrey Morgenthaler Thu, 17 Apr 2008 19:30:11 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29323 That's a great couple of points you bring up, there, Brutis. When I make Sazeracs with cognac, which is how the drink was originally made, pre-phylloxera, I use an orange peel as well. I personally find it to match better with the spirit. But when mixing with rye, I like to use lemon. And if you can't get Sazerac rye, I think Old Overholt is a great substitute. Any other rye suggestions out there? That’s a great couple of points you bring up, there, Brutis.

When I make Sazeracs with cognac, which is how the drink was originally made, pre-phylloxera, I use an orange peel as well. I personally find it to match better with the spirit.

But when mixing with rye, I like to use lemon.

And if you can’t get Sazerac rye, I think Old Overholt is a great substitute. Any other rye suggestions out there?

]]> By: Brutis http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29315 Brutis Thu, 17 Apr 2008 17:47:45 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29315 Living in Australia, it is impossible to obtain Buffalo Trace Sazerac Rye. So I have always stayed to true the original recipe and used a VS or VSOP cognac and have found for my taste and most of my customers' for that matter a squeeze of orange zest to be a better match! Just wondered what others thoughts were? Living in Australia, it is impossible to obtain Buffalo Trace Sazerac Rye.

So I have always stayed to true the original recipe and used a VS or VSOP cognac and have found for my taste and most of my customers’ for that matter a squeeze of orange zest to be a better match!

Just wondered what others thoughts were?

]]> By: Chuck http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29257 Chuck Tue, 15 Apr 2008 18:11:58 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29257 It might have <i>been</i> Worcesterchire sauce. There's no similarity in ingredients, but in a dark bar the bottles can look similar. I once had to stop a bartender from whem I had just ordered a Manhattan from putting Worcestershire sauce in it. He was moving very fast, had grabbed the wrong bottle and was about to dash it in with the whiskey and vermouth, and didn't even notice ... sheesh. It might have been Worcesterchire sauce. There’s no similarity in ingredients, but in a dark bar the bottles can look similar.

I once had to stop a bartender from whem I had just ordered a Manhattan from putting Worcestershire sauce in it. He was moving very fast, had grabbed the wrong bottle and was about to dash it in with the whiskey and vermouth, and didn’t even notice … sheesh.

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29254 blair frodelius Tue, 15 Apr 2008 13:09:15 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29254 I had a Pegu the other night with a dash too much of Angostura and I swear it tasted like Worchestershire sauce! I wonder how similar the ingredients are between the two? I had a Pegu the other night with a dash too much of Angostura and I swear it tasted like Worchestershire sauce! I wonder how similar the ingredients are between the two?

]]> By: Chuck http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29248 Chuck Tue, 15 Apr 2008 05:52:19 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29248 Fantastic post, Jeff ... thanks a million! Alas, I guess I've been one of those folks with the big red PURIST stamped obnoxiously on his forehead to indicate my omission of Angostura. My snarky rejoinder was "That's not the way Antoine Amédée Peychaud made them!" No, but he wasn't the one who made the drink truly famous. My reaction against Angostura that led me to use only Peychaud's came from having had so many bad Sazeracs in New Orleans in which the bartender does this: grabs both bottles of bitters by the neck with one hand, and shakes them both three or four times into the mixing glass. (How many times have y'all seen that?) That's way too much Angostura, and I got tired of it. (That's not nearly as bad as what they used to do at the Sazerac Bar at the now-former Fairmont -- the bartenders there started making a pre-mix by adding bitters to simple syrup, laughably swearing that the proportions would be correct in the final product, and then proceeding to put an inch of that crap into the glass ... but that's a different rant. The bar's closed anyway, which is sad, but when someone else, I hope, reopens it they'll make the drinks properly. End of digression.) The single dash of Angostura really is better, and thanks for the kick in the pants. I love the Thomas Handy rejoinder, and I'm stealing it immediately! That said, we do still commit the sacrilege of dropping the lemon peel into the drink, but we apologize to Stanley Clisby Arthur every time we do it, and now we'll start apologizing to you too. :-) Fantastic post, Jeff … thanks a million!

Alas, I guess I’ve been one of those folks with the big red PURIST stamped obnoxiously on his forehead to indicate my omission of Angostura. My snarky rejoinder was “That’s not the way Antoine Amédée Peychaud made them!” No, but he wasn’t the one who made the drink truly famous.

My reaction against Angostura that led me to use only Peychaud’s came from having had so many bad Sazeracs in New Orleans in which the bartender does this: grabs both bottles of bitters by the neck with one hand, and shakes them both three or four times into the mixing glass. (How many times have y’all seen that?) That’s way too much Angostura, and I got tired of it.

(That’s not nearly as bad as what they used to do at the Sazerac Bar at the now-former Fairmont — the bartenders there started making a pre-mix by adding bitters to simple syrup, laughably swearing that the proportions would be correct in the final product, and then proceeding to put an inch of that crap into the glass … but that’s a different rant. The bar’s closed anyway, which is sad, but when someone else, I hope, reopens it they’ll make the drinks properly. End of digression.)

The single dash of Angostura really is better, and thanks for the kick in the pants. I love the Thomas Handy rejoinder, and I’m stealing it immediately! That said, we do still commit the sacrilege of dropping the lemon peel into the drink, but we apologize to Stanley Clisby Arthur every time we do it, and now we’ll start apologizing to you too. :-)

]]> By: ND http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29096 ND Tue, 08 Apr 2008 09:35:26 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29096 I wish they'd allocate some to my area (specifically, to my liquor cabinet!). I'm with you on the name brand thing, though—Martini & Rossi is awful stuff, but that doesn't stop me from enjoying a good martini... I wish they’d allocate some to my area (specifically, to my liquor cabinet!). I’m with you on the name brand thing, though—Martini & Rossi is awful stuff, but that doesn’t stop me from enjoying a good martini…

]]> By: Mike http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29095 Mike Tue, 08 Apr 2008 08:37:46 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29095 Don't even try to buy Sazerac or even use their brand name for a drink. They wouldn't sell me any bottles w/o having to buy some vodka they were pushing. Their rye is "allocated" in the area I work in. Good for them. Don’t even try to buy Sazerac or even use their brand name for a drink. They wouldn’t sell me any bottles w/o having to buy some vodka they were pushing. Their rye is “allocated” in the area I work in. Good for them.

]]> By: Keith http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29092 Keith Tue, 08 Apr 2008 05:48:37 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29092 should read Crunchy Eugene Oregon...missed a y and an E... should read Crunchy Eugene Oregon…missed a y and an E…

]]> By: Keith http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29091 Keith Tue, 08 Apr 2008 05:44:55 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-29091 From the May 2008 Playboy Magazine... "Bit of a Fix-You-Upper" From the Pacific Northwest, A sweet and sour twist on Kentucky whiskey Jeffery Morgenthaler is our kind of guy: an obsessive practitioner of lost arts and an inventor in his own right. He toils behind the bar of Bel Ami Restaurant and Lounge in crunch Eugen, Oregon, mixing, remixing and improvising, and he documents his findings at jefferymorgenthaler.com. Here's a tasty originial he recommends for warm spring evenings. BOURBON RENEWAL 2oz Woodford Reserve bourbon 1 oz fresh lemon juice 1/2 oz simple syrup 1/2 oz creme de cassis 1 dash angostura bitters shake ingredients over cracked ice and strain into a rocks-filled highball or old-fashioned glass. Garnish with fresh black currants. If black currants are not in season, use a lemon wedge. Kudos to you sir! Keith and Mark Martin John Henry's p.s. somehow we get 3 free issues of Playboy a month at the bar so thank you Hugh Hefner! From the May 2008 Playboy Magazine…

“Bit of a Fix-You-Upper”
From the Pacific Northwest, A sweet and sour twist on Kentucky whiskey

Jeffery Morgenthaler is our kind of guy: an obsessive practitioner of lost arts and an inventor in his own right. He toils behind the bar of Bel Ami Restaurant and Lounge in crunch Eugen, Oregon, mixing, remixing and improvising, and he documents his findings at jefferymorgenthaler.com. Here’s a tasty originial he recommends for warm spring evenings.

BOURBON RENEWAL
2oz Woodford Reserve bourbon
1 oz fresh lemon juice
1/2 oz simple syrup
1/2 oz creme de cassis
1 dash angostura bitters

shake ingredients over cracked ice and strain into a rocks-filled highball or old-fashioned glass. Garnish with fresh black currants. If black currants are not in season, use a lemon wedge.

Kudos to you sir!

Keith and Mark Martin
John Henry’s

p.s. somehow we get 3 free issues of Playboy a month at the bar so thank you Hugh Hefner!

]]> By: blair frodelius http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28946 blair frodelius Thu, 03 Apr 2008 12:20:59 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28946 Well, the Sazerac is one step closer to becoming the official state drink of Louisiana. More here: http://blog.nola.com/updates/2008/04/official_state_cocktail_sazera.html Well, the Sazerac is one step closer to becoming the official state drink of Louisiana.

More here: http://blog.nola.com/updates/2008/04/official_state_cocktail_sazera.html

]]> By: kikithewondermonkey http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28934 kikithewondermonkey Thu, 03 Apr 2008 05:55:04 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28934 Sorry jeff, I want to sit at his bar. (Chris McMillian) And drink his drinks. Guess I am spoiled, right? Sorry jeff, I want to sit at his bar. (Chris McMillian) And drink his drinks. Guess I am spoiled, right?

]]> By: Jeff Frane http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28814 Jeff Frane Tue, 01 Apr 2008 01:03:45 +0000 http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/#comment-28814 I am very much looking forward to the promised recipe. This post has already turned my assumptions upside down, starting with "not on the rocks." I are cornfused. I am very much looking forward to the promised recipe. This post has already turned my assumptions upside down, starting with “not on the rocks.” I are cornfused.

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