How to Make Mardi Gras Sazerac. Art of the Drink 36#

[Music Playing] Anthony: Welcome to the art of the drink video Podcast. My name is Anthony Caporale [banging sound] and we are working again with are February drink art girl Krista, how are you? Krista: Good. Anthony: Good, all right so this week is Mardi Gras. So, we are going to do a classic New Orleans Cocktail for Mardi Gras called the Sazerac. [Music Playing] Anthony: Now the Sazerac is kind of an original drink, so you may not of had one. You have it, I recommend you go out and give it a try. The whole key with this drink is how you make it. Technique is everything. All right, so watch what I am doing. [Music Playing] First thing that we are going to do is take a rock glass and you want a glass got -- that is got a really nice heavy bottom and other than that, just a standard rock glass and I am going to pack this glass with ice. I am going to build the drink in the tin now and I am just put another ice on the tin. First thing we are going to use is simple syrup. Now, the traditional recipe actually calls for sugar and water, actually granulated sugar and water. I like to use simple syrup as most of the viewers know because sugar generally has a hard time dissolving quickly especially in the cold drink. All right, the simple syrup pre dissolve. So, I am just going to put a quarter ounce of simple syrup in they, not much and now the main ingredient in this drink is Rye whiskey. Now getting more and more common to use Bourbon on this drink but the traditional recipe according to New Orleans bartenders is Rye whisky. So, try and find the good brand of Rye whiskey because it actually a brand of whiskey out there called Sazerac that you can go ahead in use. So, two ounces of Rye whiskey and I am going to tap this with about three dashes of bitters. You are supposed to use a Peychaud bitters which is again, a local product in New Orleans. It is a little difficult to find. I am using Angostura bitters they are much more wildly available but if you can get the Peychaud bitters that is what you really want to use in this drink. I am not going to shake it as I said. I can use another technique called swirling where I am just going to grab the tin by the top and actually swirl it around real vigorously. This does the exact same thing as shaking as far as cooling the drink down and I can actually swirl the drink until the tin frost just like I would be shaking but it is not going to airy the drink and it is not going to cause as much breaking of the ice. So the drink is going to stay clearer and it is not going to have a little flexed of ice in it. And again once you see you see the tin starting to frost, you know that is really to go. Before I put it in my glass though, I am going to go ahead and empty the ice out of my rocks glass. All right, so now that glass is nice and cold and I am going to now put about a quarter ounce of Pernod. I am using Pernod and again, you can use any anise flavored liquor which is anything flavored with the star anise it is primary flavored ingredient. Anise at anything that tastes like liquors basically but Pernod is a really good choice. What I am going to do is to swirl that around and I just want to coat the glass, all right, and what sticks to the glass is what I want to live in there and everything else, I am going to dump out. Now, I take the rest of the drink one more swirl for good measure. Pour that right in there, can you smell that? Smells great! Krista: Smells good. Anthony: Yes, it is a nice drink. And to finish this I am going to take a lemon and I am going to twist the lemon and most of you know that I actually like to do my twist right over the drink so that you get all of the essence of a lemon going right down in there. Once around, I am going to take this and just twist it over the drink, release a little bit more of those oils, and then fold it so that the yellow side is out in just rim the drink. Begin, you want to make sure you do this yellow side out not white side out. The white side is bitter and this is called the pith, the yellow side is the zest and that