{"id":1146,"date":"2019-12-23T09:05:44","date_gmt":"2019-12-23T17:05:44","guid":{"rendered":"https:\/\/blog.ajgonzo.com\/?p=992"},"modified":"2019-12-23T09:05:44","modified_gmt":"2019-12-23T17:05:44","slug":"sazerac","status":"publish","type":"post","link":"https:\/\/blog.ajgonzo.com\/?p=1146","title":{"rendered":"Sazerac"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><li>1 1\/2 Oz Rye Whiskey<\/li><li>3\/4 Oz Cabernet Barrel Aged Rum<\/li><li>3\/4 Oz Demerara Syrup<\/li><li>6 dashes of Peychaud&#8217;s Bitters<\/li><li>3 dashes of Angostura Bitters<\/li><li>Coated Glass with Absinthe<\/li><li>Lemon Peel Spritz<\/li><\/ul>\n\n\n\n<p>This is our latest household favorite. A quality little standard cocktail originating down in New Orleans as the story goes. It is an aromatic forward cocktail with a punch (at least the way we&#8217;ve been making it).<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Spray or coat the glass with Absinthe, we are simply trying to give a touch of the intense flavor and smell.<\/li><li>Stir together the Rye, Rum, Demerara, both bitters.<\/li><li>Strain the liquid into your glass and give it a spritz of citrus mist from your lemon peel.<\/li><\/ol>\n\n\n\n<p>Optionally add a single Luxardo Cherry.<\/p>\n\n\n\n<p>This is certainly not a traditional recipe, but it gives the nose feel you are looking for and all credit is due to a fine gentleman at Malahat Distillery who was giving a mixology demonstration. The idea for using their Cabernet Barrel aged Rum was a genius twist. I really like Alton Browns version as well which is a bit more old school  <a href=\"https:\/\/altonbrown.com\/classic-sazerac-recipe\/\">https:\/\/altonbrown.com\/classic-sazerac-recipe\/<\/a> Either way there are variants all of which play from the whiskey, sugar and Absinthe. Play with it and let me know your take!<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 Oz Rye Whiskey 3\/4 Oz Cabernet Barrel Aged Rum 3\/4 Oz Demerara Syrup 6 dashes of Peychaud&#8217;s Bitters 3 dashes of Angostura Bitters Coated Glass with Absinthe Lemon Peel Spritz This is our latest household favorite. A quality little standard cocktail originating down in New Orleans as the story goes. It is an [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,4],"tags":[19,23,31,106,122,211,286,291],"class_list":["post-1146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktail-recipes","category-food","tag-absinthe","tag-aged-rum","tag-angostura-bitters","tag-cocktail","tag-demerara-syrup","tag-lemon","tag-rye-whiskey","tag-sazerac"],"_links":{"self":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts\/1146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1146"}],"version-history":[{"count":0,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts\/1146\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/media\/1192"}],"wp:attachment":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}