Friday, March 16, 2012

Thinking of Drinking: Sazerac

Did you know that the original Sazerac was made with brandy?  I didn't either until I checked out America Eats Tavern's monthly cocktail class featuring brandy.  
The class was conducted by Lead Bartender, Owen Thomson.  During the class, we took an historical look at the way we drink.  Brandy is one of the older distilled spirits and one of the most heavily regulated products in the world.  The word brandy actually comes from the Dutch word for burnt wine.  Owen showed us how to make the classic Sazerac     


2 ounces Cognac
1/4 ounce Gomme Syrup (or make a batch of simple syrup, but go heavy on the sugar)
4-5 dashes Peychaud's Bitters
Absinthe Rinse
Garnish:  lemon peel

Stir the first three ingredients in a mixing glass with ice while chilling a rocks glass with a splash of absinthe.  Dump out the ice and absinthe and swirl to coat glass sufficiently.  Strain in cocktail and garnish with a lemon peel.

If you'd like to attend a future cocktail class at America Eats Tavern:

Tickets are $50 per person and include three cocktails and a few signature menu items. Purchase a three class package for $125 or a five class package for $200 per person. 

Upcoming Class Schedule:

April 7th - Rum
May 5th - Whiskey
June 2nd - Gin

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