Uncover the story behind the legendary Sazerac cocktail. Legend goes: back in the 1800s, a clever bloke named Antoine Peychaud whipped up the first-ever Sazerac using his magical Peychaud’s Bitters. Originally made with fancy French brandy, this concoction became the star drink of the Sazerac Coffee House in jazzy New Orleans.
Now, fast forward to today, where we have the Lyre’s Sazerac, a non-alcoholic twist on the classic. Lyre’s, the crafty crew of non-alcoholic spirits, have come up with a clever alternative for those who want the taste without the booze. With their American Malt instead of whiskey, combined with sugar, water, and Peychaud’s Bitters, this drink captures the essence of the original. It’s the perfect choice for designated drivers or anyone looking for a tipple without the tipsy. Cheers to the spirit of the Sazerac, minus the spirits!
Recipe courtesy of lyres.com.au
Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.burst of this whisky spritz.
IDEAL GLASS
Old fashioned
Ingredients:
- 60mL Lyre’s American Malt
- 15mL Lyre’s Absinthe
- 1tsp white sugar syrup (1:1)
- 3 dashes peychaud’s bitters
GARNISH
Lemon peel
METHOD:
- Stir briefly over fresh cubed ice
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