Drink talk
May. 10th, 2008 05:07 pmI normally prefer classic cocktails and mixed drinks to newfangled concoctions. (Even though I have made up at least one newfangled concoction of my own.) But last night we went to the swanky German restaurant for ![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
barbmg's birthday, and I decided to try what they billed as the German Sazerac. And dang if it wasn't good. Ingredients: whiskey, Cognac, Peychaud's Bitters, caraway syrup and Jagermeister. I'm guessing the whiskey was either Canadian or blended American, probably not the rye that's in a real Sazerac. Adding some Cognac hearkens back to the Sazerac's origins when it and many other cocktails were brandy-based. The Peychaud's is canonical. The German angle comes in with the caraway syrup and the Jagermeister substituting for the sugar and Pernod/Herbsaint/absinthe.
It was, as they say, purty neat.
I doubt I'll try to replicate it at home, but I do think I'll mix up some Sazeracs soon. Especially now that NC ABC has started stocking Sazerac brand rye.
barbmg's birthday, and I decided to try what they billed as the German Sazerac. And dang if it wasn't good. Ingredients: whiskey, Cognac, Peychaud's Bitters, caraway syrup and Jagermeister. I'm guessing the whiskey was either Canadian or blended American, probably not the rye that's in a real Sazerac. Adding some Cognac hearkens back to the Sazerac's origins when it and many other cocktails were brandy-based. The Peychaud's is canonical. The German angle comes in with the caraway syrup and the Jagermeister substituting for the sugar and Pernod/Herbsaint/absinthe.It was, as they say, purty neat.
I doubt I'll try to replicate it at home, but I do think I'll mix up some Sazeracs soon. Especially now that NC ABC has started stocking Sazerac brand rye.
