The Sazerac Cocktail

[@AndersErickson]

Edit: Just realized we forgot to put in the little graphic element for the absinthe. I assume you all know the contents of that sprtizer bottle, but in case you don't - it's absinthe! There was a lot to cover on the Sazerac, so I talked quite a bit! For those who want to jump to the recipe - time stamps are in the description. Hope you like my build for this classic! How do you like your Sazerac? 🥃 😊

[@TheCheekyBartender]

Dude this was so damn to watch! You have a vibe about you that I think is educational and fun! Funny story though, I am drinking a homemade Sazerac 🤣 been trying to make my own alcohol at home, and playing around with bitters and everything at home, making it all myself. Not a classic but a twist on homemade ingredients! Shot for a lekker video sir! Btw, I'm not gonna lie....Angostura bitters.... #yaaaaaaaaas

[@AndersErickson]

@@TheCheekyBartender cheers to you for attempting to make your own alcohol - you win for originality! Hope you find the perfect balance - cheers! 🥃

[@SebQtaneus]

Thank you for finally making this video!!! It was pretty much the one major classic your channel was missing! Such a good cocktail.

[@TheCheekyBartender]

@@AndersErickson it's a tricky business, but once I'm satisfied, I will endevour to send you some of the finish product! Would you mind a pineapple based spirit btw? 🍍

[@aaron_barreiro]

No need to worry about talking too much! You're way of explaining things is great and I find myself wishing your videos were a tad bit longer! Great stuff thanks for sharing with us 🥃🍸🍹

[@stevewilliams9718]

I have a newspaper clipping from 1843 describing the exact recipe (brandy) for what would be later called a Sazerac. It was referred to as the tail of a dominant rooster, une queue de chanticleer.

[@Kaijugan]

The Sazerac bar is in the Roosevelt Hotel, been there on my visits to see some family. As a guy from Louisiana, I love a good Sazerac.

[@UnclePete]

Phyloxera is also why scotch became popular in Europe. Which I'm sure you knew. Anyway, I have a special glass I only use for Sazerac. Also Herbsaint is an anagram of Absinthe which is fun. I have too many Sazerac facts running around in my mind. Sorry, carry on.

[@Bergkampgunner]

RRRRRR you sure it’s an anagram? I suppose not a pure one but I hadn’t thought of it before. Very cool!

[@AndersErickson]

I want to hear all the Sazerac facts, Uncle Pete! There really is so much to be said about this one. Cheers my friend! 🥃

[@UnclePete]

@@Bergkampgunner Oh yeah, ha pretty close anyway.

[@Bergkampgunner]

@@UnclePete Extremely close and I think it still counts! Like Anders said...hit us with some more Saz facts!

[@UnclePete]

@@AndersErickson @Erik Schimmelfing I always split the base, and always toss the lemon peel. I think sazerac was the first drink I made at home, at the time all we could get was Pernod, (another giant spirits company) I still have my bottle of Pernod, which is pretty gross tbh. Because of Sazeracs I always put Peychaud's in my Rye Old Fashioneds, I guess these aren't facts just junk I think about when I think about Sazeracs.

[@TheBestcommentor]

I put my absinthe in a little spray bottle for "rinsing" my glasses. It works great and wastes so little

[@ronniesuburban]

Hey Anders, I really appreciate the consideration you give to each component that goes into your builds and the way you articulate why you make the choices you do. It's an informative and helpful approach. Keep up the great work!

[@Urotsukidoji1]

absinthe is $70+ a bottle here (Ontario Canada) when you can get it.... so no rinse, what goes in the glass is staying in the glass :)

[@wolfkahs]

This is by far my favorite KZbin channel. Keep it up and keep them coming. Cheers

[@CoachVinoLLC]

I found that a lot of bartenders in New Orleans will split the base, which is how I ultimately do it now. Rye and Brandy share some similar notes but different enough to add complexity. Great cocktail Anders! Congrats on 8️⃣0️⃣K! 🥃

[@AndersErickson]

Thanks, Vino! Yeah I love the split base - they compliment each other so well. Cheers my friend! 🥃

[@stephane.foisy.186]

Now how about an apple Brandy split base. Great in the fall 😋

[@pedrocoutodebrito]

I’m just having my first Sazerac and I decided to go with your take on it, as I find that your touch usually improves classical drinks, while still keeping their original elegance. It tastes and smells delicious! Amazing 👌🏻 Thanks, Anders!

[@confabuleus]

So glad I found this channel. Watched a great deal of your vid's; the tone is just right. Lot's of humour and information to the point. Making cocktails for a looong time but happy to learn new things. This is definately the place for me: favorite bartender! Cheers!!

[@poojak11]

Thank you for your videos! I’m from Chicago studying for my sommelier exam at ICE in NYC. Thank you for teaching so much

[@TE4MTIGER]

I love the sazerac it's probably my favourite cocktail. After lots of tinkering the preferred recipe I came to is almost exactly how you make it, I go 50/50 mix of Cognac and Rye, a couple Dashes of Angostura and 4 Dashes peychauds because I love peychauds. For people who haven't tried it wirh cognac or Angostura, I would 100% recommend giving it a go

[@rene_from_so_cal]

After a long wait for my order, my Sazerac Rye Whiskey bottles arrived, I finally followed your recipe ounce for ounce, Anders. And boy was it delicious. Thank you, once again. Cheers!

[@carlupthegrove262]

I really like that you do the history and you talk about each ingredient... this is critical (IMHO) to understanding the cocktail ... thanks

[@darklsn]

Yesss! I'm so stoked for this one; The sazerac is my favorite cocktail of all time. I can't wait to see how you do it up Anders

[@brandonleblanc1893]

The Sazerac was my grandfather's favorite, with his favorite recipe being passed down to all of us(came from his favorite bartender at Drago's). It is pretty similar to this one so I am looking forward to giving this one a go. I'll just throw this out to you. Try giving the rim of the glass a good rub with the lemon peel.

[@WilliamBarksdale]

I do this as well!

[@doddstrong8873]

I just made my first Sazerac and loved it, Thanks for the lesson, I did use a Wisconsin distillery/vineyard for the Absinthe, Wollersheim Dancehall Absinthe Blanche and thought is came out delightful

[@werk5356]

Only through your excellent interpretation have I adopted the Sazerac as one of my two "go-to" cocktails. Kudos for sharing this!!

[@facnypantsman23]

I really love that you discuss every facet of the history and culture behind a drink rather than just putting it together and putting up a video. Really makes the vid fun to watch!

[@timothydunfield234]

Every since I first watched this I've been experimenting with my Sazerac recipe. I've found I like about 12 spritzes from the absinthe bottle (I like Absinthe) and a 2-1 on the rye and cognac, so usually do 1 1/2 rye and 3/4 cognac, although I've been substituting brandy lately and love the Sazerac with brandy too. Such an amazing drink.

[@blackthinking87]

I´m very new in this mixing game and really enjoying your videos. Mostly I´m searching for specific cocktail recipes on youtube and I always prefer hits on your channel. Interesting facts, professional advice, good editing and the good vibes from you, Anders. You are even helping me to better up my english xD Keep up the good work, cheers from Aachen/Germany

[@PaganVegas]

I love love love Absinthe. When I first had a Sazerac at the Sazerac Bar in NOLA, I was disappointed by the meagre rinse that the bartender used. On round two, - feeling a bit like Oliver Twist, I asked if I might have a bit more. The kind bartender actually poured the excess from the rinse into a shot glass and served it as a side. Perfect! That's how I do it now. Your 8-spritz version looks about perfect to me. Looking forward to trying your recipe!

[@dionito70]

Just prepared my first Sazerac with brandy in it. I might keep it this way from now on. Adds some notes that I really enjoy. Thanks!!

[@Lenawire]

Thank you for you video. I send it to my father and they made it in his restaurant for customers to try it. Needless to say they had to order a second round. Thank you again Anders.

[@MelanieWeismann]

The Sazerac is one of my all time favourites! I usually use Rittenhouse, rich linden herb syrup, absinthe, lemon twist and a whopping 4 dashes of Peychauds. I can’t wait to try your recipe! Thank you for sharing.

[@g.alistar7798]

My best Sazerac was on a Royal Caribbean cruise ship, Adventure if the Seas, Virginia was our mixologist and also used a spray mist to coat the chilled glass….with friends, outside on the Caribbean Sea, sunsetting, light breeze, a great Arturo Fuentes cigar…..almost a religious experience. Fond memories… great video here, love it.

[@mrmikefrey]

OMG, I was just searching KZbin this week for Sazerac recipes and noted that you didn’t post one yet. What great timing, can’t wait to try it out!!

[@AndersErickson]

Hope you like it, Michael! Cheers!

[@hanhanlon4441]

I love the tip about the atomizer for the absinthe rinse! That's always the messiest part for me, trying to roll that absinthe around there, and then it sinks to the bottom, so you get a mouthful of absinthe in the last sip. Gonna try that! You're so right about this being a fantastic drink--spiciness, fruitiness, herbaceousness, sweetness--it's got it all! Tempted to make one tonight!

[@ManInArea]

I used a different rye, cognac (in my case brandy), and absinthe but that’s a wonderful build. Thank you.

[@OwenL2020]

I can't wait to go back to New Orleans. We went, had my first Sazerac there, drank all forms of them all week while we were there. The most happy drunk I've been in my life.

[@AndersErickson]

My experience was very similar. Cheers to New Orleans, and cheers to you!

[@BINGBONGHOTDOG]

Wouldn’t be an Anders cocktail without angostura! :) Looking forward to trying it!

[@AndersErickson]

😂 You know me too well.

[@kevincastle6275]

I just loved you're enthusiasm over you're Saz....good job

[@AndersErickson]

Definitely a cocktail to get excited over! Thanks, Kevin!

[@Coolguy2388]

I really loved one that had Rye infused with Vanilla Bean plus it was smoked! So it had a wealth of aroma and flavor to it, and it did not feel too busy.

[@ShanghaiBJJ]

Great video, love the balance of history and recipes in your content. Had a great Tiki party based on your videos the other weekend. Wish such content was available back when I was working behind the bar. Greetings from Germany and keep up the great work.

[@AndersErickson]

Thank you so much! Happy to hear the tiki drinks worked out for you! Cheers! 🇩🇪

[@jeffh1110]

It’s been my favorite drink for years now. I’ve made it this way a few times. Very nice version of the classic drink.

[@gregwolfe540]

The Sazerac has become one of my go-to drinks. I used to use both bitters, but have recently dropped it to just the Peychauds. Also, I used 12 spritz with my atomizer and one on top just before taking a drink. Delicious drink that I first learned on your channel a couple of years ago.

[@zsx777]

This is awesome! Literally got my bottle of Peychaud’s bitters in the mail 10 minutes ago, what great timing. Can’t wait to try your recipe 👍🏼

[@AndersErickson]

Nicely done! I guess we know the first cocktail you'll make with your new bottle of Peychaud's. Cheers!

[@bobmanhunter]

Love Peychaud’s!

[@ronswansonsalterego8533]

@@AndersErickson Found your channel recently. Have you ever done a video discussing different bitters and what they bring to a drink. Have heard some of my friends say the whole bitters thing is a myth, then heard you compare to salt and pepper as an amateur chef that hit home. But the why and wherefores of different bitters would be interesting.

[@waltdupre]

Thank You! Made it today. May be the best Sazerac that I have had - too many in the past wound up tasting like cough medicine. I did need to substitute because of what was available to me here; therefore mine consisted of Wild Turkey 101 Rye, Martinelli Blue Label Cognac, and Lucid Absinthe.

[@ericdearth4890]

I can’t believe I’ve been making this drink wrong for so long! I followed your recipe and it’s the best Sazerac I’ve ever had! I used cheaper rye and cognac but I can only imagine how good it would be with quality liquor! You’ve got a new fan of your channel!!

[@MykePagan]

Try a Hot Sazerac in Winter. Just add 3-4 hoinces of strong brewed Earl Grey tea. It is fantastic!

[@bobsmoot8454]

I’ve always wondered what one of these cocktails was comprised of and this was the answer plus an educational narrative, thanks

[@StephanieBarko]

Didn't get to try this in NOLA this week. Delighted to learn what it is after seeing the name all around. Will look for it at home or on my next trip in.

[@stevebrady7948]

Was in NOLA for MG last week and had one at Drago - I now have an appreciation for what they served me - outstanding 👍

[@Helliconia54]

Love your style, mate. I follow you, "behind the bar, and steve,the bar tender. You ALL have a great style lpove that you have your wife behind the camera. Adds a beautiful atmosphere. Keep up the good work

[@Jefduro1]

I made this drink for my friends for our 4th of July party and it was a huge hit. Thank you for such great videos...

[@TheSpasmic]

Sazarac is my favorite cocktail. I make mine with a 1 to 1 ratio on the cognac and rye, and I use gomme syrup. Will definitely try it with a dash of ango!

[@AndersErickson]

Wonderful build - I'd happily drink that Sazerac! Cheers, Amir 🥃

[@dennischiapello7243]

I'm drinking a Sazerac now, following your instructions for the split base (Knob Creek and a VS cognac,) and it is really wonderful! I have usually alternated between rye and cognac (Remy VSOP) but using both does add something beyond simply smoothing out the sting. A pure cognac Sazerac is seductively smooth, and I once got a spectacular one using Angel's Envy rye. But this split base could help me save $$$ on the cognac while enjoying an excellent drink. PS: I think a Manhattan-lover is an almost-certain Sazerac-lover, unless they really can't tolerate anise flavor.

[@cecefil]

"OH! Have a lemon handy" after all that detailed list was superb unintentional comedy there too 😀

[@GrotrianSeiler]

The details about the rocks glass was very interesting. Great video.

[@jefferyneu3915]

The only Sazerac I have tried was from Washington Platform in Cincinnati. I believe it is rye without cognac. I fell in love with them and have one (or two) every time I am there. Thank you for demystifying this wonderful cocktail.

[@slkjohn]

Hey there Anders! I'd never tried a Sazerac before, so I made the "standard" version on Friday and loved it. Last night I tried your spin on it , and it is better than the original! I even picked up some Gibraltar glasses because this is a drink I'll be having often now. Love your channel dude, thanks for all the excellent videos.

[@kevinashworth6256]

Another informative and fun video. I look forward to enjoying one in New Orleans one of these days. Getting an atomizer has really helped with making drinks like this. It would probably make my list of “advanced” bar essentials.

[@ifyahadone]

I still don't understand what an atomizer is.. Did he even explain it?

[@kevinashworth6256]

@@ifyahadone An atomizer is a little spray bottle that mists the spirit instead of having to pour it straight into the glass and turning the glass to coat the inside.

[@Indreju]

I've been watching your content for maybe a month now, and you're quickly becoming one of my favorite KZbin bartending channels! I highly recommend trying a Sazerac but with Aquavit as the base spirit. Obviously no longer a Sazerac at that point, but an interesting twist I've tasted before.

[@AndersErickson]

That sounds wonderful - thanks for sharing, Aaron!

[@DonaldKHoaty]

Fun video.-- you have a great delivery and make the best mixology videos on KZbin. Thanks! I can't wait to make my own at home.

[@geoffspakes]

Been making my sazeracs lately with Kilbeggan Irish Rye, it’s got that nice Irish whiskey smoothness alongside the bite of rye. Works really well.

[@ssazerac]

I find the ritual of caramelizing an absinthe soaked sugar cube sets the mood and prepares the senses for the dusky legend that is a proper Sazerac. Thoughtful preparation and artful presentation are the essence of this cocktail.

[@tomazrak3831]

I really want one... so now I have no choice but to try your recipe.😄 Bars in my area won't make me one (even the most fancy one). I had no idea this existed and what other good cocktails are there so.. you're really bringing the world to me. Thank you!

[@rmallett100]

Can't wait to try this cocktail. Just got back from the liquor store where I got what I need to make one! I grew up in Louisiana (moved to Atlanta when I was 25) - never heard of a Sazerac until last night when I watched your video. It sounds like a great cocktail - I have a feeling it will become one of my favorites. Thanks for the video!

[@marcschubert139]

I was, still am, a Old Fashioned man especially since I saw your video about the Wisconsin Old Fashioned but the Sazerac has been climbing my list of go to drinks. I also prefer the split between Rye and Cognac but what I do differently is I don't "rinse" the glass with Absinthe I put a bar spoon in and mix it. It definitely gives a licorice /anise flavor upfront but I really enjoy how it works.

[@chefdrew5732]

Mahalo Anders for this, and your whole channel. No clue how I came upon it - free time during lockdown I guess - but you have inspired me to get back on the cocktail train (bourbon-based 97%) for the first time since college way back in (cough cough). A chef by trade from BNA, SF, SEA, now Maui and multiple other states/cities and beyond, I've always been a red wine guy #1... ending up the functional sommelier for a lot of my restaurants, craft beer aficionado when shifts used to end, and whiskeys KY and Scot single here and there. Left cocktails mostly to my bartenders and customers. But I've been mixing away for me and mine and having a great time. This one in particular I'm glad I saw, since I grew up going to NOLA all the time, and yet have never ever had even one. Just got all the bottles as best Maui could offer, did the chemistry and now enjoying immensely. Holler if ever on the Valley Isle. Aloha!

[@itsacopy]

I've watched this video several times in the last year. Last Saturday I found a bar who serves this properly, and man, became one of my favorites!

[@benjamincottle8500]

So I watched this when it was released and made a note to try when I had the ingredients - just bought absinthe and peychauds so I’m sat with a freshly stirred bad ass of a drink - holy moly it’s good 👌🏻 love the spice

[@neil_chazin]

7 or so years ago my brother (who lives in New Orleans) sent me a bottle of Herbsaint, and I was making some sazeracs for a while (with a sugar cube, peychauds, Rittenhouse, and the herbsaint). They were good but I stopped making cocktails at home for a long while - now I just gotta grab a spray bottle and I can try this formula!

[@Indoleamin]

I got my hands on a bottle of Cognac and Absinthe for the sole purpose of trying this cocktail. Totally worth it! Thank you for the hint!

[@giulianogabrini1073]

Woah, same recipe i use!

[@AndersErickson]

That sounds wonderful - and homemade absinthe?! 🤯Well played!

[@toolongforyoutoread6]

How on earth does one make homemade absinthe?

[@user-sw7js4jw7v]

I see that sub number keep climbing with every video my man. Well deserved, glad I found your channel!

[@AndersErickson]

I'm glad you did too! Thanks!

[@WilliamBarksdale]

This is has been my favorite drink for the past 5 years or so, I get them all over the country. Your recipe is pretty similar to what I make at home, the main difference is that I like to make it in an old fasioned or rocks glass, The reason is that i think you get more of the absinthe / lemon aroma when you have a drink with the larger glass.

[@lightbox617]

I recommend Bourbon as the base. Peychauds is readily available in the US. Use the syrup but treat yourself to a manual squeeze atomizer for the spritz of absinth.

[@darrenrichie]

Love learning the background to these cocktails. Great videos

[@miksologia]

I just made this cocktail for the first time ever and I used your recipe, mainly. I left out the Ango and added a dash more of Peychaud's. I liked this cocktail quite a bit which is kinda surprizing since it's almost 40 ABV (Bulleit Rye and Meukow VS cognac).

[@Rolexor]

I’ve never had one or even heard of it, but I love the style with which you describe it.

[@Asta_Zoldyck]

Yay!! We've all been looking forward to this!!! 🥃🍻

[@AndersErickson]

Thanks for being here as it goes up! Cheers!

[@schneids02]

New subscriber here. Your channel is fun and fact finding. I have a bar in my basement that I built and I love making cocktails. A Sazerac is one of my favorites. I actually just discovered a split ingredient recipe with 1oz each of cognac and rye and it works great. Absinthe of my choice is Absente (big box with Van Gogh) Great work dude!

[@beauranheim8694]

I recently found a batch recipe form the Jewel of the South that uses Rainwater Madeira and Rancio sec. Was an interesting switch from my usual recipe.

[@OldFashionedWays]

the sazerac has become one of my favorite drinks. It is so good. I did make mine with Sazerac Rye, but I like how you mixed with cognac. Gonna have to give that a try. and ok I'll add a small dash of angostura bitters as well. thanks for sharing your version. cheers

[@stevenreynolds8393]

I happen to like Absinthe and keep it around, preparing it the traditional way with an absinthe fountain and sugar cube, etc.. I wanted to try something more with the Absinthe, and I happened to have all of the ingredients for a Sazerac Cocktail on-hand. I think I used a recipe from Gary Regan's book. I found it to be a very good cocktail. Next time I will try your recipe, which is slightly more complex.

[@davekogut8511]

This is pretty much how I make them. Ordering out, I've never had the same one twice! One didn't use any cognac, another didn't use Peychaud bitters. I think your recipe is the way they should be!

[@TheMNbassHunter]

Great cocktail! I love this classic. I tried your take on it tonight. Quite good. I chose Wild Turkey 101 Rye and it was delicious.

[@officerfarva2545]

YES! Thank you for tackling this historic cocktail.

[@AndersErickson]

Been meaning to for a while! 🥃

[@GeeWhizbang]

Anders! You're a new discovery for us...and we love your mojo dude! We're home bartenders and we've been going back to watch your older eps, learning lots. Bravo sir!

[@AndersErickson]

Thanks, Jeff! Happy you're here! 🥃

[@kern65paw]

Perfect post for these days leading up to Mardi Gras, thanks!

[@synjata8670]

Whenever I play old westerners like red dead I always name my horses after drinks....and this is my horse in rdr2

[@MarkWNoah]

Yours is the recipe the bartender from the Royal Orleans bar gave me back in 1992, while she told an unending stream of 'Guidry and Boudreau' jokes...took me forever to find Peychaud's when I got home, way back then!

[@andrewvoros4037]

Great job on the editing and the sound track Az !

[@ronaldelliott4373]

Next time you’re at The Napoleon House try their Pimm’s Cup. Loved your Sazerac history lesson on what is factually one of America’s earliest Cocktails. There’s a reason so many traditions can still be found in New Orleans. It’s a unique place with a vibe like no other. ✨

[@jonlanden1632]

I just really appreciate this channel

[@colettejosephzabo4069]

Thanks for sharing all your delicious recipes!

[@saucytabasco]

We make ours the same Anders, down to the Gibraltar, except your addition of cognac. I love the bite of rye and dislike cognac but I'll give this a try. This is my all time favorite cocktail so I can't wait.

[@alberthughes925]

went out and got the stuff to make these... this cocktail is amazing!! love your videos Anders..

[@BelovedNL]

Just tried Greg’s, Leandro’s and your recipe, I have to say that yours is my favorite!

[@AndersErickson]

That'd be a fun comparison - thanks for giving it a try! Happy you liked this build! 🥃

[@johnbogusz8090]

I make mine in very much the same way but have been using Paul Masson VSOP, which is partially made with Cognac grapes but economical and delicious. I'll have to try your ratio of brandy to rye and Angostura to Peychards. I've been using spritzed absinthe about have never had Herbsaint but may try some pastis.

[@midasdiepstraten4866]

Found your channel recently by an increased interest in cocktails/mixology/history since I began building my own bar. So far the best channel when it comes to cocktails; explanations are great, your character is bright and refreshing which really sets the overall theme of your channel, and so far everything I recreated or got inspired by actually tastes great. Thank you so much! Looking forward to more content (: By the way, and I don't know if you know this, "Anders" translates to "Different" from Dutch (I'm from the Netherlands), which is a nice coincidence as you are quite "anders"! :D

[@AndersErickson]

Thank you so much! I’m happy to be different - or “anders” 😉 Cheers! 🇳🇱

[@LouSassle28]

Lately I’ve really loved my sazerac with 1oz rittenhouse rye and 1 oz plantation pineapple. It’s a delicious variation. Also, a 2:1 Demerara simple really gives it nice body.

[@jjcustard6378]

1st time making and have gone with your version, really nice cheers

[@terryjohnston2344]

Delicious… and I am not typically a rye drinker … almost anything but rye …. but Anders’ Sazerac is a game changer for my taste buds. Finally…. a good and regular use for my Absinthe!

[@brianneher7554]

I love a straight up Sazerac rye cocktail and my girlfriend likes it with the cognac and rye. One thing we both love and love to see you make is a chocolate Sazerac.

[@geoffroubik5273]

Ordered a sazarac for the first time last night thanks to you…very nice!

[@paulc1173]

I want to go to New Orleans with you to try compare all the classic French Quarter cocktails…. They seem to be my favorite and I love that place….

[@javiervigil2511]

Ooooo I'm so excited!!!! This is hands down, one of my favorite cocktails🥂🤗😁 I'm still working on getting you the blueberry rum, really enjoy the channel👍