HOW TO MAKE THE BEST SAZERAC COCKTAIL | New Orleans Rye Whiskey Classic Cocktails | Ciara O Doherty

For me, always 4 dashes of Peychaud’s, one small bar spoon of simple syrup, lemon peel in the glass, small splash of St George Absinthe, and Rittenhouse/Old Forester’s rye typically or King’s County Empire Rye if I feel like treating myself. Love to keep my glass in the freezer beforehand so the drink stays cold longe.. though when the glass warms the flavors do evolve and it is pleasant.

Before Winter sets in, how about a Queens Park Swizzle? It is tasty and gorgeous!

Why am I making another Sazerac video? Because I wanted another 😁

I was going to recommend you pick up some Sazerac rye, figured you would like it. I also noticed you have upgraded some of your bourbon. The Longbranch and Eagle Rare are excellent choices. If you can find Blanton's Single Barrel Bourbon buy it, you will love it. Enjoy!

I regularly substitute Peychauds instead of orange bitters in a Revolver and then use a luxardo cherry garnish with a little bit of the syrup..goes well with the coffee liqueur which i make myself from cold brew ….and call it a 38 Special.

if you live in New Orleans... "NAWL-ENZ", anywhere else... "NORL-ENZ" Written with a smile!

Sazerac is great!

Having watched the old video too, you should go back to taking a shot of your alcohol while you are making the cocktail, it was so fun! Cheers to another great drink!

That tastegasm Ciara had....

Sazerac Rye, 1 cube, perfect. Skip the rest.

Start making popular shot combinations like the Washington apple. Jeager bombs. Lolly pops. Theres literally hundreds.

You owe it to yourself to visit N'orleans when you come to the USA. It is a foodies paradise!! By the way my favorite bar to get a Sazarac is in the Roosevelt Hotel. Revamped 1920s bar interior.

Ciara, you're a solid "oh that's lovely".

Counter Top ice maker = Solid Professional Drinker!!!

Your second video for me. I made this comment after watching my first, which was your first Sazerac. Here's my comment from that one, which probably should have been made here .... "The first video of yours I've watched and it was very enjoyable indeed. I've visited Ireland often and listening to you speak makes me want to return and visit with my Irish friends there. Anyway, the Sazerac is a great drink, which I've enjoyed many times in New Orleans, and your formula is fairly classic. Mine (which I was taught by a NOLA bartender I befriended) goes as follows: 2oz Rye, 1/4 oz. Demerara sugar syrup, 3-4 dashes Peychaud's, 1 dash Angostura, and 3 sprays of the Absinthe atomizer into the chilled glass just before I pour in the other mixed ingredients. Lemon twist does not go into the glass. Slainte! (And I'm now a subscriber.) Oh, and I agree with the comment below that you'd likely truly enjoy a Vieux Carre as well."

I pour my Sazerac Rye into a glass and drink it...neat. Baby Saz (because there is a Sazerac 18, part of the Buffalo Trace Antique Collection) is a very easy sipper.

We need to have a nightcap sometime luv

you almost became Ciara nine fingers there

Ingredients:
1/2 oz vodka
1/2 oz rum
1/2 oz blueberry schnapps
1/2 oz apple schnapps
1/2 oz Blue Curacao liqueur
1/2 oz Chambord® raspberry liqueur
fill with cranberry juice
1 splash orange juice

Method:
Shake well, serve cold.

Serve in:
Shot Glass 1.5 oz = 15 mil roughly.

Baby Saz is barely a rye. I believe it's a 51%, just like Rittenhouse. I like Sazerac with a high rye percentage in the mash bill. Bulleit Rye, George Dickel Rye, WhistlePig, Angel's Envy Rye... Another variation that I think is pretty swell is to use equal parts rye and Cognac... and since some claim the original just had Cognac, you should try it that way too...

Absolutely my favorite cocktail! It's the drink I ask for first at ever bar I visit.

love the dress. bright colors with your dark hair, wow, what a pretty picture this video is. may we see you in more bright colors please.

Wow the hot girl from he Irish Try guys has her own channel awesome ;) I just suscribed :)

I went to a posh restaurant because they could make a Sazerac. It was excellent.
Most of the, hole in the wall biker bars, that I frequent don’t have all the ingredients..

I made and tried my first Sazarac last night. Similar recipe, but I used Herbsaint instead of Absinthe and chucked the lemon twist. Very interesting flavors. I find I need to get the rinse just right to keep the Herbsaint from taking over, or getting lost. I'm typically a whiskey sipper, but have been experimenting with classic whiskey forward cocktails lately. Which has brought me across your videos, which I have been enjoying. Cheers!

I loved your initial reaction after the first sip. I think this may be the first time you have been about a half a step from speechless. I must agree, the sazerac is an amazing cocktail.

And you havent yet tried a fernet sazerac...

When I was down in New Orleans for work, the locals told me to say it "naw-lins"

Invest in an OXO Good Grips fruit peeler/zester and you won't have to fight, or worry, when getting some rind for a twist. A sharp peeler is a safe peeler because you don't have to put so much effort into peeling. I was cringing, waiting for that terrible peeler to suddenly jerk away and take a chunk of skin with it.

Unpopular opinion: It's better being called the "Dr. Evil" chair.

I've never heard of a Sazerac, but I need to make one now. Old Fashioned is my favorite, but I'm always open to new things. :)

How many different absinthe’s have you tried and have you found this one to be the best for you so far? I have only tried St. George and was curious how the flavors differ from one to another.

Peychauds cocktail? Try the Gunshop Fizz - CC Anders Erickson

LOL. We do not say N'awlins either. Just New Olrins. You didn't do your usual taste test of the liquor by itself. Interested to know how do you like it straight? Also are there any whiskeys you prefer neat or with just ice?

If there is an "Improved" whisky cocktail, then there must have been a whisky cocktail prior to that.

According to the internet (and you can ALWAYS trust what the internet says), the oldest recorded "cocktail" is the El Draque. According to legend, it was concocted by Francis Drake in 1585 as a scurvy cure. It used chuchuhuasi bark, aguardiente, raw sugar cane juice, lime, and mint. The website says it was a Mojito prototype. You can get the bark on Amazon. The other ingredients are also available from various sources. I couldn't find a recipe that actually incorporated the bark. Evidently, it worked as a scurvy cure.

Great receipt. I let my guest decide if they want the sugar cube or the simple syrup. I find the difference is if one wants their cocktail to evolve to a sweeter version then I put in the sugar cube. If they want a smooth sweet consistent cocktail then I use the simple syrup. I enjoy it both ways. Truly an American classic. Cheers

The sazerac is my favorite drink. Glad you enjoy it. Cheers

Your very gorgeous

If you ever wanna really make your spirit play well with the absinthe, try Barrell Seagrass rye.

3/4 bourbon 1/4 cognac
Awesome

I feel like using simple syrup is lazy and disrespectful to the traditions of cocktails like the Sazerac and Old Fashioned. That's just me. To each their own.

Seven words that make algorithms love You.

WHERE'S THE ICE 😭😭😭

What a great cocktail. Always a treat. But needs more ice in the mixing glass and a chilled lowball. For some reason the bars in my town serve it in a coupe, but I prefer your presentation. Bottoms up!

Returning to this video after a couple of years. (Obviously) I've struggled through many hours of tortuous "research" and have settled on the following combination of bitters: 3 dashes Peychaud's, 1 dash Angostura and 1 to 2 dashes of orange bitters. (I prefer blood orange bitters but experiment as you like.)

My personal favourite uses "High West" rye. To each their own, but I recommend giving it a bash. 🤌

I like Sazarac's with 1 small dash of Angostura bitters along with the Peychaud's. Saz Rye is a must though, no other Rye works the same IMO.

Rittenhouse Rye