The Sazerac

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe!Neal Bodenheimer’s SazeracIngredients2 ounces rye, such as Sazerac 6 Year¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)3 dashes (or 21-23 drops) Peychaud's bittersHerbsaint Original 100 proof, in an atomizerLemon peelDirectionsSpray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.Roll up the lemon peel and place it on the side of the glass to garnish. Hosted on Acast. See acast.com/privacy for more information.