It’s a dreary, dank day in Iowa, so it seems like a perfect time for a good sipping drink: the Sazerac.
A while back, I reblogged a wonderful story on the Ramos Gin Fizz, a frothy treat that appeals to both gin lovers and gin abstainers alike. My post is here and the original Cold Glass blog is here. (If you enjoy a nice drink, I’d suggest following Cold Glass. You will learn a lot about a wide variety of cocktails.)
Like the gin fizz, the Sazerac is another NOLA staple. While in New Orleans in February 2013, we had to introduce friends to both of those drinks — as well as a few others. But since a couple of these friends enjoy ryes and whiskeys, I knew they would enjoy the Sazerac.
The YouTube video above gives some excellent history on cocktails and toddys — who knew there were specific qualities to each? — along with the history of the Sazerac itself. Nola.com has done a whole host of similar videos on New Orleans drinks, and they are a fun series to watch on a dreary day.
This post by another blogger is a lilting, literary tribute to the Sazerac. Here is the opening paragraph:
All too often, the alleyways of New Orleans’ French Quarter are abused by the young. The unseasoned collegiate Bacchae flood NOLA in search of the stuff to write the legends of their twenties. The rookie reaches for the Hurricane, or some other saccharine Slurpiesque booze bucket from any Bourbon Street slinger. And the locals are happy to oblige him. However, to really drink deeply of Nouvelle-Orleans, to let the taste of the Crescent City linger on in your palate (rather than displayed all over the pavement of Jackson Square at 2 A.M. ala Jackson Pollock, in beige) there is only one weapon of choice.
And finally, here are two more links on the Sazerac. Here’s a link for a simple recipe. And if you would like a bit more information on it, here’s the Wiki story.
As always: Bon temps rouler!