1/1 Photo of Emeril's Sazerac Cocktail
From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment.
My Private Note
Units: US | Metric
- 1Fill a small old-fashioned glass with cracked ice and set aside.
- 2In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
- 3With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes.
- 4Stir. Never use a shaker.
- 5Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
- 6Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
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Nutritional Facts for Emeril's Sazerac Cocktail
Serving Size: 1 (83 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 208.5
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: