Welcome Friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a recipe
that appears in the Savoy cocktail book
and a bunch of other cocktail books that
I have
I came across it when we were going to
do the Zaza cocktail a few weeks ago and
I noticed that right after the Zaza
cocktail and a bunch of the cocktail
books there was something called the
zazerac
and I wrote it off as perhaps someone
incorrectly spelling Sazerac since the
ingredients are almost the same
and then I realized that in this same
book there are
there are recipes for Sazerac and in the
other cocktail books where the zazerac
appears the same sort of thing there are
recipes for Sazerac so it's its own
concoction and I think I have no way to
prove this but I think the zazzarack the
one we're going to make today broke off
from the Sazerac in order to change the
flavor profile a little bit to please
more people and we'll talk about that
with a passage from this cocktail book
I'm gonna make it two ways so each one
gets a dash of orange bitters
each one gets a Chevrolet bitters
each one gets
three dashes of absinthe
now each one gets a half ounce of
Bacardi rum
and I'm assuming
given the time period they're asking for
Bacardi White
uh
so that goes in then we get the same
amount of gum syrup
foreign
specifically for Canadian Club so I have
Canadian Club we'll put that in
and I'm going to make the other one with
this Dylan's Rye that I really like and
hopefully I have enough
just
ice
Shake
[Music]
hey Glenn hey Jules hey friends
so what have we got today the zazzarack
is that with Zeds with Zeds well yes yes
it is an English it is an English book
so it has Zeds
okay
um finish with
a wee bit of wee bit of lemon over at
the top so okay
I've made it two ways using two
different rise Canadian Club Rye and the
Dylan's right
I know
they're both 100 rise so they should
have a similar flavor profile all right
then here we go
yeah that's all lemon all lemon I'm
gonna get rid of the lemon well I'm
gonna taste it first I'm gonna go
the lemon was a bit much
but I can see past that
I can taste past that
let me try that one
because you know smell is a big thing
right it is a big thing yes but the
don't get rid of that I might use it in
this one I know I'm cross-contaminating
but okay there you go
okay
so my
this does ask for anisette
Anna said has a similar flavor profile
to the the wormwood
mm-hmm
and it was used during those time
periods when it was when the absinthe
was prohibited for a long time in North
America absent absinthe was absent and
was prohibited and so an asset was used
in its place to give a similar flavor
profile this is a time period when
absinthe was
kind of in that middle period
and I believe that this is a take on the
Sazerac yes that I mean it's certainly a
play on words
um
so this is
this I'm sure I could accidentally order
one this is David embry's the Fine Art
of mixing drinks didn't mean to turn on
that fine art of mixing drinks
well-respected author well-respected
cocktail author here's what he has to
say about the Sazerac tell us more
the Sazerac is a sharp pungent
thoroughly dry cocktail to most people
however the combination of absinthe and
whiskey is not particularly pleasing
whiskey lovers do not like the sharp
biting taste at the ABS and thin Parts
absent lovers prefer their absence
straight dripped frappe or mixed with
gin rather than whiskey even among my
various New Orleans friends I have yet
to find a Sazerac addict nevertheless
various hotels clubs and other bars have
created simplified Sazerac type
cocktails drinks with pretty much the
same flavor as the Sazerac but which can
be made with much less fuss and loss of
thyme
so he's he's sort of indicating that no
one likes the Sazerac it's it's foisted
Upon Us by these bars in New Orleans who
have to have something that is theirs
right it's of of the place
and that these other cocktails
play on the Sazerac but have a flavor
profile that is more pleasing that's
more pleasing to me I've never had a
Sazerac that I liked
I'm with David Embry on that one
my turn your turn okay
I find it very sweet it is very sweet
yes I find it very sweet like like
thickly sweet I could cut back the gum
syrup probably by by and only use a
quarter of what was put in
and it would be more pleasant
I don't find it unpleasant
no but I get what you mean it's kind of
sickly sweet so of the two do you have a
preference
um
the one with the dylans is the one
that's emptier
[Laughter]
yeah but no I know
no I find them
too sweet they're too sweet so they're
definitely I find them both too sweet
and I think they're both a little bit
different but not
but I find them both very pleasant not
radically different no yes so I could at
this and maybe the sweetness if we dab
so I I would definitely dial back to
Sweden yeah it feels a bit like I'm
eating a candy yes a lemon candy
so if you if we dialed back the
sweetness the whiskey would come through
more and that might make it more
important part of that yeah and I
probably wouldn't use a stick no I would
I would just Express I would Express a
little lemon over the top and maybe rub
around the rim and then be done with it
so for me it's a great cocktail but I
would need to dial back to sweetness
greed on the sweetness
not sure if I'd say great but Pleasant
Pleasant more pleasant okay so I don't
like a Sazerac but I do like a zazarak
there we go there's the there's there's
the winning phrase I hope this has been
hap uh helpful in something
possibly no yeah
take take from this what you will
um thanks for stopping by see you again
soon