EBEN FREEMAN'S COGNAC SAZERAC
Try this Sazerac recipe from bartender Eben Freeman, which features Cognac.
Provided by Eben Freeman
Yield Makes 1 drink
Number Of Ingredients 7
Steps:
- In chilled cocktail shaker or pint glass, pour club soda over sugar cube. Using muddler or back of large spoon, gently crush sugar cube. Swirl glass until sugar dissolves, 20 to 30 seconds, then add bitters and Cognac and set aside.
- Pour absinthe into chilled double old-fashioned glass or stemless wineglass. Holding glass horizontally, roll between your thumb and forefinger so absinthe completely coats the interior, then discard excess.
- Add ice to cocktail and stir until well chilled, about 20 seconds. Strain cocktail into chilled glass rinsed with absinthe. Using channel knife, cut thin 4-inch strip of peel from lemon directly over glass, then place peel in glass and serve.
SAZERAC
An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Store a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
- Pour the anise flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.
Nutrition Facts : Calories 161 calories, Carbohydrate 3.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0.9 mg, Sugar 2.3 g
VESPER
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Provided by Eben Freeman
Yield Makes 1 drink
Number Of Ingredients 5
Steps:
- In cocktail shaker, combine Lillet Blanc, vodka, and gin. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into chilled martini or coupe glass. Squeeze lemon peel over glass, making sure oils fall into glass, then brush peel along outer lip of glass, drop peel in drink, and serve.
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