Skip to main content

Sazerac {Mardi Gras}

I was trying to come up with a Mardi Gras libation to serve with our Seafood Étouffée tonight. But even the thought of a hurricane glass makes me queasy...and I haven't been to New Orleans since before I had kids! Then I remembered that I've always wanted to try a Sazerac; I'm a sucker for anything with absinthe...and I already had some rosemary-thyme simple syrup.

The recipe I found called for whiskey or bourbon. Not being particularly savvy with either of those, I opted to get small bottles and make one with bourbon and one with scotch. Just to try it out. Here's my version of a Sazerac...

makes one cocktail
ice cubes
just shy of 2 ounces whiskey
3/4 ounce simple syrup
3 splashes of bitters (I used some Bar Keep Fennel Bitters)
splash of absinthe (I used St. George)
lemon rind twist

To make a simple syrup, place 1 cup granulated sugar and 1 cup water in a medium saucepan. Cook over medium heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.

Fill a cocktail glass with ice cubes, and set aside to chill.

Combine whiskey, bitters, simple syrup, and a few ice cubes in a cocktail shaker; shake to chill.

Discard the ice cubes from cocktail glass. Pour in a splash of absinthe, swirling the liqueur to coat the inside of glass. Rub lemon rind over rim of glass and drop rind into the glass. (Traditionally you discard the lemon rind, but I left it in.)

Strain whiskey mixture into prepared glass. Serve immediately.

Tasting notes: I used a 12-year Dewar's Blended Scotch Whiskey for one cocktail and Maker's Mark Kentucky Bourbon Whiskey for the other. Jake and I sipped and shared. The bourbon was harsher while the scotch was delightfully smooth. I loved the melding of the flavors between the fennel bitters, absinthe, and the lemon. I will definitely make this again...and won't wait till next Mardi Gras!


  1. I've never had one of these!! But anything with absinthe just sounds fun!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce