Emerils Sazerac Cocktail Recipes

EMERIL'S SAZERAC

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

EMERIL'S SAZERAC COCKTAIL

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside.
• In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
• With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
• Stir. Never use a shaker.
• Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
• Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

EMERIL'S HOMEMADE BARBECUE SAUCE

Steps:

• In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

SAZERAC

Steps:

• Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard twist.

SAZERAC COCKTAIL

Steps:

• Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.

SAZERAC

Steps:

• Take four tumblers and pour the absinthe into the first one. Swirl around to coat the inside of the glass then pour into the next glass. Repeat until all the glasses have been coated with the absinthe. If there's any left, divide it equally between all of the glasses.
• Pour the sugar syrup, both types of bitters and whiskey into a large mixing glass or jug. Add 25ml cold water and a good handful of ice. Stir until the outside of the vessel feels really cold. Taste - if it's too sweet or strong, keep stirring to dilute it further.
• Strain into your prepared glasses. Twist a piece of orange zest over a glass to release a little of the citrus oils, then drop it in. Do this for each of cocktail just before serving.