I randomly decide to make a Sazerac last night (something I very rarely make), and this video pops up today. For a second, I thought the UA-cam algorithm had gone next level.
The sazerac is a strong contender for my favorite cocktail and I definitely like the split-base version the best. I've found that an extra spritz of absinthe on top after you pour makes for a better nose when you sip it.
The Sazerac is one of my very favorite drinks, and I had my first several at the Sazerac Bar in NOLA and then had an in-depth discussion on how to make it at the wonderful Grand Isle Restaurant, also in NOLA. My formula now, after many little tweaks, is 2 oz Sagamore Double Oak Rye, 1/2 oz Demerara syrup, 3 dashes Peychaud's, 1 dash Angostura, and 3 sprays of Legendre Herbsaint. But, that's just me. 😊
Great video. I make my Sazeracs with a 75-25 split between the Rye and Cognac. Also at the Napoleon House they add a dash of Angostura bitters with the Peyschauds
Alex, that is my go to as well. If we have someone over who is concerned with gluten I will make theirs 100% Cognac. Either way I always like to start the evening off with a Sazerac for everyone to get things rolling.
Thanks Mr Barfly! I loved this video! I like both learning about the history of cocktails, and then making them of course. Thanks for the awesome video! I can't wait to make a Sazerac. All I need now is some absinthe. I have already collected the rest of the necessary ingredients. Cheers! ¡Salud! Santé! 🥂🍷🇫🇷⚜️🇺🇲🌎
Sazerac is one of my top 5 cocktails and the second one that got me really into cocktails (the first is sidecar). My favorite one ever was a split base with a cherry syrup and heavy on the absinthe
I just went and made myself a Sazerac, and my preferred is split-base. Probably learned it from you or Steve, but nonetheless, a fantastic cocktail 🍸. Here's to day drinking! Cheers
Great video! I usually use maple syrup instead of simple or a sugar cube, it adds just one more element to round out the drink I also didn’t know splitbase wasn’t the standard version, I normally go for a stronger drink of 2oz rye, 1oz brandy/cognac to keep the sweetness down
There’s a whisky cocktail bar in my area that makes great drinks and has an amazing selection. For whatever reason though they have it in their head that the Sazerac is garnished with orange instead of lemon. Drives me nuts
Hello Leandro I’ve been watching your content for three years and have learned a great deal from you. My wife and I will be staying in NYC (soho) in April to celebrate our 30 year wedding anniversary. I’m planning our trip and was wondering if you would please give me a couple of bar suggestions. Where would you go? Thanks man.
Well just made the one ounce of each liquor version. Skosh of soda water and dilution only non alcoholic ingredients!! But your version better than the ones I have had at bars in NOLA! Thanks.
I wish you would’ve given an example of what kind of absence you used, we were in New Orleans and visited the company and bought a smaller bottle of their brand, but being in another country, what would be a good substitute?
I have three favorite cocktails...Old fashioned, Manhattan and the Sazerac!! Yummo. Love it and when it is made right it is beyond delicious. I too do not like a sweet Sazerac. I have had the mixed version, before at a New Orleans restaurant in DV it was phenomenal.
I know this is a late question to the date of video. But does anyone know if bitters loose their “potency” ie…..bottle of pechauds 3yr old same as brand new? Mostly alcohol right? So should strengthen over time correct?
When I learned the Sazerac from an old New Orleans bar-tender, I was taught to bring the sugar cube into solution. You say to leave it slightly grainy. Why?
The split base Sazerac is my favorite version (and that's how we make it at a lot of bars I worked at in San Francisco), but I actually never heard of it being referred to as a "New York" Sazerac.
Great video. I have tried both cognac and rye versions.. Finding Sazerac rye is a bugger. Finding a restaurant that does it well is even harder. Gallos in Columbus, Ohio where I live has it down pat
Very interesting video. I live in the New Orleans greater area and visit regularly the Sazerac Bar at the Roosvelt Hotel, where according to the legend, the Sazerac drink was invented. However, I agree with you, as I really enjoy the combined Cognac-Rye Whiskey Sazerac made cocktail. Regarding your last statement on using simple syrup, what would be the equivalent in simple-syrup ounces to one sugar cube?
Rye Whiskey isn’t necessarily malty tasting - unless there is malted rye in it which is usually not the case. Bready is what I think of - pumpernickel, rye bread/caraway, crackers, or dough/just baked bread
As a Frenchman, I appreciate the effort to pronounce the word "coquetier" right. I know it's a hard one for English speakers so kuddos! Now, to honor my country's reputation, let me tell you where you're (probably) wrong. The word "coquetier" has been around for a very long time in French. We can trace it back to at least the 16th century. Where it gets more interesting though, is that not only a coquetier has a capacity of roughly 1.5oz, but also some of them have two sides of different sizes and look exactly like bell jiggers. So it's not hard to imagine that coquetiers were, in the early days of bars, used to measure drinks and make early versions of cocktails and were eventually revamped into our modern day jiggers. Not to mention that France was, and still is, the reference for everything cooking related in the West. It's not hard to imagine the influence French chefs and early bartenders might have had on a burgeoning new industry in the 19th century. Honestly, of all the stories about the origin of the word "cocktail", the one that says it comes from the word "coquetier" is the most likely one IMO. Every time I hear an English speaker badly mispronounce it, the resemblance with the word "cocktail" is striking to me. The whole thing about it coming from Peychaud and his Sazerac is just some added folklore and/or a smart marketing move from Peychaud himself and/or his heirs. By the way, if a Sazerac was really served in a coquetier, it was probably VERY different to how we make them today since it would have been a shot, not a cocktail. Otherwise, great video as usual, really enjoyed it!
Talking about "...Creole flavors..., I expected Isaac Toups to suddenly appear and say, "Cajun!" 😄 It's hard to say whether the Sazerac is a riff on an Old Fashioned, or vice versa, or if both are products of parallel evolution. I'm inclined to favor parallel evolution since the Whiskey Cocktail and Improved Whiskey Cocktail definitely predate both modern drinks. NOLA just used what they had readily available to them and was to their tastes, that being Peychaud's Bitters and a spritz of Absinthe.
VPN is like wearing pants !! When you go out you wear a pants all important stuffs are covered up !!! This is THE sentence of the video 🤣😂🤣 !!! I'm kidding great contents as always.
I love the split tbh. Also I prefer using syrup instead of the cube mess. None of us unfortunately has the time to disolve this haha. PS: I would call rye flavour as vinegary spice, if you know what I mean, for a lack of a better word. I wouldn't call maltiness because this word is kinda equated to barely for better or worse although malting is grain agnostic but my sentence has become bigger than it should and I am going offtopic
There’s a lot of BS marketing history in alcohol and cocktails. And it’s actually fun to look into. So often factoids thrown around as the history of a spirit category or brand or cocktail were made up to promote something new or to take advantage of any current trends. And finding out when and how these were started is a fun study of history.
@@hickrickindeed. It exists though. And when there are people with millions or billions wanting to throw them in miniscule differences then what can we say or what does it matter haha
I was gonna say the same thing. There are so many histories that are contested and true, that may be in part bc they’re old, they aren’t gonna be on the front page of the news, not well documented and…alcohol. Ppl play fast and loose with the truth not to mention ppl making these drinks are competing and also taking close inspiration from something that came before so it’s not surprising the histories are often muddled.
As a guy who is from New Orleans where the Sazerac is very important, I have to say that you're wrong. Traditionally the Sazerac is made with Gum syrup, not simply simple syrup and is made with Pechaud's bitters and Sazerac Rye with a spritz or rinse of absinthe depending on the bar.
@@TheEducatedBarfly no.i said that the bullshit history is actually real because i believe that reality is not what it is and the 'past' is actually a modern fake
You know that's not actually a muddler on the end of that spoon, right? It's just an ornament. Get an actual muddler. That spoon just isn't going to have the weight or structure to put enough force behind it and also not bend. Like, you can literally see yourself struggling to actually muddle with it. That's because it's not heavy enough, and doesn't have the grippy, smashy texture on the working surface of it. Because it's not a muddler.
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I randomly decide to make a Sazerac last night (something I very rarely make), and this video pops up today. For a second, I thought the UA-cam algorithm had gone next level.
The sazerac is a strong contender for my favorite cocktail and I definitely like the split-base version the best. I've found that an extra spritz of absinthe on top after you pour makes for a better nose when you sip it.
Fully agree with you on both split-base and the extra on the top spritz of absinthe. That's my prefered reciepe when doing it myself.
The Sazerac is one of my very favorite drinks, and I had my first several at the Sazerac Bar in NOLA and then had an in-depth discussion on how to make it at the wonderful Grand Isle Restaurant, also in NOLA. My formula now, after many little tweaks, is 2 oz Sagamore Double Oak Rye, 1/2 oz Demerara syrup, 3 dashes Peychaud's, 1 dash Angostura, and 3 sprays of Legendre Herbsaint. But, that's just me. 😊
Great video. I make my Sazeracs with a 75-25 split between the Rye and Cognac. Also at the Napoleon House they add a dash of Angostura bitters with the Peyschauds
Alex, that is my go to as well. If we have someone over who is concerned with gluten I will make theirs 100% Cognac. Either way I always like to start the evening off with a Sazerac for everyone to get things rolling.
Mario at the Napoleon House is one my favorite bartenders on the planet. Great guy.
Thanks Mr Barfly! I loved this video! I like both learning about the history of cocktails, and then making them of course. Thanks for the awesome video! I can't wait to make a Sazerac. All I need now is some absinthe. I have already collected the rest of the necessary ingredients. Cheers! ¡Salud! Santé! 🥂🍷🇫🇷⚜️🇺🇲🌎
Thanks for the informative video! I find it a bit interesting you didn't mention the NOLA substitute for absinthe....Herbsaint!
Sazerac is one of my top 5 cocktails and the second one that got me really into cocktails (the first is sidecar). My favorite one ever was a split base with a cherry syrup and heavy on the absinthe
I just went and made myself a Sazerac, and my preferred is split-base. Probably learned it from you or Steve, but nonetheless, a fantastic cocktail 🍸.
Here's to day drinking! Cheers
Great video! I usually use maple syrup instead of simple or a sugar cube, it adds just one more element to round out the drink
I also didn’t know splitbase wasn’t the standard version, I normally go for a stronger drink of 2oz rye, 1oz brandy/cognac to keep the sweetness down
been really into making sazeracs recently, this in-depth couldn't have come at a better time... cheers
found your channel because of your years old video collab with Greg on HTD, so im glad there's another great drink maker in you. cheers!!
There’s a whisky cocktail bar in my area that makes great drinks and has an amazing selection. For whatever reason though they have it in their head that the Sazerac is garnished with orange instead of lemon. Drives me nuts
Hello Leandro
I’ve been watching your content for three years and have learned a great deal from you. My wife and I will be staying in NYC (soho) in April to celebrate our 30 year wedding anniversary. I’m planning our trip and was wondering if you would please give me a couple of bar suggestions. Where would you go? Thanks man.
Great deep dive on a classic and it's variants. Well done.
Well just made the one ounce of each liquor version. Skosh of soda water and dilution only non alcoholic ingredients!! But your version better than the ones I have had at bars in NOLA! Thanks.
Great video! Have you done a video on garnishes? I'd love to see a tutorial on how to cut and make some of the cool ones.
I wish you would’ve given an example of what kind of absence you used, we were in New Orleans and visited the company and bought a smaller bottle of their brand, but being in another country, what would be a good substitute?
oh thank you Leandro!! I will take your advice into consideration. I have learned so much with your master classes ... thanks for everything
I have three favorite cocktails...Old fashioned, Manhattan and the Sazerac!! Yummo. Love it and when it is made right it is beyond delicious. I too do not like a sweet Sazerac. I have had the mixed version, before at a New Orleans restaurant in DV it was phenomenal.
I know this is a late question to the date of video. But does anyone know if bitters loose their “potency” ie…..bottle of pechauds 3yr old same as brand new? Mostly alcohol right? So should strengthen over time correct?
man, I'm going to New Orleans in a few weeks. Even going to tour the Sazerac House museum. Can't wait to try one!
one of your best videos, great job and thank you
When I learned the Sazerac from an old New Orleans bar-tender, I was taught to bring the sugar cube into solution. You say to leave it slightly grainy. Why?
Love these deep dives!
Is it the lighting in your videos, because I can never see the oil expression from citrus peels when I use them.
do you go with white sugar cube ? and can I only put a Tea Spoon of sugar?
The split base Sazerac is my favorite version (and that's how we make it at a lot of bars I worked at in San Francisco), but I actually never heard of it being referred to as a "New York" Sazerac.
i do 4x peychauds, 2x ango and 2x chocolate bitters!! split cognac with rye and use demerara sugar syrup
Gotta add a dash of Ango. Great video!!
Great video! Love these history oriented ones where you focus on the evolution/variations of a single drink
Where is the link to David Wonderich? article about the Sazerac history?
Great video. I have tried both cognac and rye versions.. Finding Sazerac rye is a bugger. Finding a restaurant that does it well is even harder. Gallos in Columbus, Ohio where I live has it down pat
Gallos...🤤
I've only eaten there once, during a visit several years ago, and I *still* get warm, fuzzy feelings of happiness.
Great video, looking forward to doing the split base. However, I didn’t learn the history. So the real origin of the Sazarac remains a mystery.
Thoughts on Pernod or Herbsaint vs absinthe?
They use Herbsaint at the Sazerac House in Nola. It’s great
Just made a NY Sazerac for the first time and I have to agree - it’s delicious. I think I like it better than a regular Sazerac!
I really like the split base but I also like to split the bitters between Peychaud's and Angostura
I like to go split on my bitters too 😃. 2 or 3 dashes peychauds, 2 angostura.
What strainer is that? Looking for something that can get down low in a mixing glass but still strains a bit fine
should be linked in the description, if not it's in our Amazon store. It's for Barfly Mixology Gear
Can you add the David Wondrich link to the notes please?
Very interesting video. I live in the New Orleans greater area and visit regularly the Sazerac Bar at the Roosvelt Hotel, where according to the legend, the Sazerac drink was invented. However, I agree with you, as I really enjoy the combined Cognac-Rye Whiskey Sazerac made cocktail. Regarding your last statement on using simple syrup, what would be the equivalent in simple-syrup ounces to one sugar cube?
depends on the strength off the simple syrup and the weight off your sugarcubes
It’s about 1/4oz (7.5ml)
@@TheEducatedBarfly Thanks!
Always wondered this!
@@wodkaspirit I agree, but overall I wanted a starting point as reference. I'll find my ratio from there. Thanks.
Split base ftw. I do the rinse but I don't discard. Leave that little bit in the bottom.
If you were to make it with simple syrup, would you still add a little soda water?
No need for soda if you’re doing it with simple
@@TheEducatedBarfly thanks
It’s not the same when you didn’t forget to bring something and have to run and grab it.
But still a great video!
Rye Whiskey isn’t necessarily malty tasting - unless there is malted rye in it which is usually not the case. Bready is what I think of - pumpernickel, rye bread/caraway, crackers, or dough/just baked bread
Yeah bready is a good word for it.
We’re describing the same thing i think
I’d love to see you make some italicus or jagermeister drinks thank you!!!
Well here’s the video on Jager: ua-cam.com/video/nfN_CAcySGo/v-deo.html
Italicus is actually coming up soon
@@TheEducatedBarfly thank you mate I just bought some Italicus and wanted to know what to do with it other than an italicus spritz
Why not use gum syrup. Less sweet and keeps the mouth feel.
As a Frenchman, I appreciate the effort to pronounce the word "coquetier" right. I know it's a hard one for English speakers so kuddos!
Now, to honor my country's reputation, let me tell you where you're (probably) wrong. The word "coquetier" has been around for a very long time in French. We can trace it back to at least the 16th century. Where it gets more interesting though, is that not only a coquetier has a capacity of roughly 1.5oz, but also some of them have two sides of different sizes and look exactly like bell jiggers. So it's not hard to imagine that coquetiers were, in the early days of bars, used to measure drinks and make early versions of cocktails and were eventually revamped into our modern day jiggers. Not to mention that France was, and still is, the reference for everything cooking related in the West. It's not hard to imagine the influence French chefs and early bartenders might have had on a burgeoning new industry in the 19th century.
Honestly, of all the stories about the origin of the word "cocktail", the one that says it comes from the word "coquetier" is the most likely one IMO. Every time I hear an English speaker badly mispronounce it, the resemblance with the word "cocktail" is striking to me. The whole thing about it coming from Peychaud and his Sazerac is just some added folklore and/or a smart marketing move from Peychaud himself and/or his heirs. By the way, if a Sazerac was really served in a coquetier, it was probably VERY different to how we make them today since it would have been a shot, not a cocktail.
Otherwise, great video as usual, really enjoyed it!
Thanks for this explanation. It's an interesting topic.
Talking about "...Creole flavors..., I expected Isaac Toups to suddenly appear and say, "Cajun!" 😄
It's hard to say whether the Sazerac is a riff on an Old Fashioned, or vice versa, or if both are products of parallel evolution. I'm inclined to favor parallel evolution since the Whiskey Cocktail and Improved Whiskey Cocktail definitely predate both modern drinks. NOLA just used what they had readily available to them and was to their tastes, that being Peychaud's Bitters and a spritz of Absinthe.
"obliged" was probably a bad word for a reviewer to use with regard to cognac he just asked to be sent for free.
Looks like i'm making a Sazarac this weekend!
VPN is like wearing pants !! When you go out you wear a pants all important stuffs are covered up !!! This is THE sentence of the video 🤣😂🤣 !!! I'm kidding great contents as always.
I love the split tbh. Also I prefer using syrup instead of the cube mess. None of us unfortunately has the time to disolve this haha.
PS: I would call rye flavour as vinegary spice, if you know what I mean, for a lack of a better word. I wouldn't call maltiness because this word is kinda equated to barely for better or worse although malting is grain agnostic but my sentence has become bigger than it should and I am going offtopic
Sazerac is one of my favorite cocktails!
Love this, The history is always so muddled up. puns
There’s a lot of BS marketing history in alcohol and cocktails. And it’s actually fun to look into. So often factoids thrown around as the history of a spirit category or brand or cocktail were made up to promote something new or to take advantage of any current trends. And finding out when and how these were started is a fun study of history.
You should get into wine. Terroir is nowhere near as magical in the real world as they want you to believe.
@@hickrickindeed. It exists though. And when there are people with millions or billions wanting to throw them in miniscule differences then what can we say or what does it matter haha
Damn I have to make a Sazecarc again. I like a split base and serve it in a Cognac glas
Let's be honest, most of the history of drinks are being told in bars. They just need a hint of plausibility to gain traction.
I was gonna say the same thing. There are so many histories that are contested and true, that may be in part bc they’re old, they aren’t gonna be on the front page of the news, not well documented and…alcohol. Ppl play fast and loose with the truth not to mention ppl making these drinks are competing and also taking close inspiration from something that came before so it’s not surprising the histories are often muddled.
Ever done a collab video with Steve and Cara?! Please??
they're a little far away, but we've done some stuff with both of them. Take a look at Cara's Ramos Gin Fizz video...
"it is my channel and I can do what I want" 🤣
Where did maraschino come from, that’s we to me in a sazerac
One of my faves!
Why would you serve the Sazerac differently from an Old Fashioned?
check out the movie Another Round for some great Sazerac stuff.
That’s yummy. Good video
In my opinion both rye and cognac make the best version
I want to like the sazerac, I do. But I just can't drink them. 😕
As a guy who is from New Orleans where the Sazerac is very important, I have to say that you're wrong. Traditionally the Sazerac is made with Gum syrup, not simply simple syrup and is made with Pechaud's bitters and Sazerac Rye with a spritz or rinse of absinthe depending on the bar.
Would you say that the history of the Sazerac is a little….. muddled?
Can brandy sub for cognac ( too lazy to run to the store)
Yes
That's what I do; I drink and I'm wrong about things
Are you actually using a sugar cube? In each of the drinks, it looks flatter than a proper cube, like it's a sugar lozenge.
The Kwisatz Sazerac
Gibraltar glass is de rigueur
has to be split base
the cognac Sazerac was the original and it wa then made with rye because of phylloxera because the 'real' history is not the correct history
Nah that history isn’t true at all,
Good story though. Check the article by David Wondrich. Very eye opening
@@TheEducatedBarfly no.i said that the bullshit history is actually real because i believe that reality is not what it is and the 'past' is actually a modern fake
Please pronounce fils correctly. It's either fee or fees, not fills.
You don't know me.
You know that's not actually a muddler on the end of that spoon, right? It's just an ornament. Get an actual muddler. That spoon just isn't going to have the weight or structure to put enough force behind it and also not bend.
Like, you can literally see yourself struggling to actually muddle with it. That's because it's not heavy enough, and doesn't have the grippy, smashy texture on the working surface of it. Because it's not a muddler.
You're literally only making a wet sugar cube fall apart. Doesn't take a muddler to do that.