The Smoked Sazerac

Today marks my first day in the blog-sphere and I could not think of a better way to start then by posting my first video along with the recipe for the NOLA classic cocktail the sazerac, only I do mine with a twist and smoke it.

This is my all time go to cocktail that is guaranteed to impress.

So now that you have seen the video lets break down how to make it.

Here is what you will need:

• 2 1/2 oz rye whiskey (I prefer Bulleit)

• 1 1/2 oz Demerara simple syrup

• 3 dashes Angostura bitters

• 3 dashes Peychaud’s bitters

• Spritzer of Absinthe (I prefer St George)

• Peel of 1 orange

• Crushed star anise

• smoking gun

• capable vessel for smoking

• rocks glass

• cocktail shaker w/strainer

Mix your rye, simple syrup, and bitters in a ice filled cocktail shaker

Shake or stir in ice until chilled (historically its stirred, but I like to give it a shake now and again)

Strain your cocktail into your smoking vessel, and use the star anise in the smoking gun to smoke the cocktail for roughly 30 seconds.

Cap and let the cocktail sit in the smoke for at least a minute (I like to give the cocktail a swirl in there as well)

Prep your serving glass by adding a large ice cube and spritzing the inside of the glass with the absinthe

Wipe the rim of the glass with an orange peel

Pour your cocktail into the prepped glass, and add the orange peel on top of the ice cube

Serve it to a friend or enjoy it for yourself