EatrunwaychefDrinks

Frozen Sazerac

EatrunwaychefDrinks
Frozen Sazerac


They say don’t mess with a good thing.


But we can make a few exceptions here and there, right? Because today’s frozen sazerac cocktail is definitely worth making an exception for. Well, at least I think it is. I know some hardcore purist and/or traditionalist will probably disagree. That’s fine. Go ahead and think what you want. But if it’s 90 degrees and swampy outside I’m picking the frozen cocktail over the traditional cocktail every.single.time. No doubt about it. Feel free to hand me your frozen cocktail on the way to the bar to get your preferred traditional version. I promise I won’t mind finishing it ;)

Believe it or not, I had never even had a proper sazerac until our trip to New Orleans earlier this year. I know, it’s a crying shame what I’ve been missing out on all these years. And then, as if that wasn’t bad enough to be missing out on, I had a frozen sazerac (at Bar Marilou). I repeat, a frozen sazerac. Yes, it was every bit as delicious as it sounds like it would be. I mean, honestly, it’s so good it basically puts all other frozen drinks (er, maybe even all other cocktails?) to shame! Naturally, I had to call on Mr. RC’s Bar Cart skills to recreate this epic drink for us upon our return home a) because I needed it in my life and b) because obviously I wanted to share the goodness with all of you. It does require a few special ingredients (Peychaud’s bitters, one of the main ingredients of sazeracs, which originated in New Orleans, and, of course, Absinthe, which, yes you can find here in the US), but once you have those on hand, you can whip up batches of these drinks in no time. And trust me when I say that anytime it’s hot out, you will want to whip up a batch of these. They’re just so cool and refreshing. It’s basically like the adult slushee that you never knew you needed in your life, so having this recipe is both a blessing and a curse. I’m sorry?/you’re welcome!



BARTENDER’S NOTES

The challenge laid down by the Mrs. was pretty simple. I want a drink that reminds me of New Orleans and also, it’s hot af out! My immediate thought was how could I make a frozen drink based off of some of the amazing cocktails we had in the Crescent City, and one that wasn’t one of the boozy sugary ones you will find on Bourbon Street. That’s where the idea for the frozen sazerac come to fruition. Unique from its ingredients to its own history, I had never come across a frozen drink that had absinthe in it. With the flavor profile of anise not always being my first choice, I was in search of something that would really bring balance to the strong flavor profile that absinthe can have. Thats where the orange sorbet came in. The orange would be not as bitter as lemon, but sweet enough to compliment the absinthe and whiskey. After a few tries, the ratios worked out and needless to say, both boxes were checked. A cocktail reminiscent of our time in New Orleans and the Mrs. heat exhaustion cured… or maybe it was the alcohol level that made her think so ;-)… Cheers! Mr. RC

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HAVE YOU HAD A SAZERAC BEFORE? Bonus points if you’ve tried one in its’ birthplace of new orleans!


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yields 2 cocktails



INGREDIENTS

  • 4 dashes of Peychaud’s bitters

  • 1.5 ounces rye whiskey

  • 0.75 ounces of Absinthe

  • 1 teaspoon of granulated sugar

  • 6 ice cubes

  • 2 scoops of orange sorbet

  • Lemon peel, for garnish



DIRECTIONS

In a blender, add ice cubes, sorbet, bitters, whiskey, Absinthe and sugar and blend until smooth with no ice chunks. Pour into a small goblet or coupe glass, garnish with a fresh piece of lemon peel and serve.



NOTES

If you can’t find an orange sorbet, any other citrus flavor will work, as well.