Recipes for Sazerac and Ramos Fizz
- January 30, 2013 - 4:56 PM
Note: The Sazerac takes its name from a French brandy beloved by the drink’s creator, Antoine Peychaud. The base spirit now is either rye whiskey or bourbon. From “Classic Cocktails,” by Salvatore Calabrese.
• 1 cube white sugar
• Dash Angostura or Peychaud bitters
• Soda water
• 1 3/4 oz. (3 1/2 tbsp.) bourbon whiskey
• 1/3 oz. (2 tsp.) Pernod
• Lemon twist
Place sugar cube in an Old Fashioned glass. Soak it with the bitters. Add a splash of soda to cover the sugar. Crush it with the back of a spoon. Add the bourbon and stir. Float the Pernod on top. Garnish with a twist of lemon.
Note: The Ramos Fizz is a gin-based drink with a frothy style. It uses a raw egg white, so pasteurized is best for food safety reasons. This rendition is from “Field Guide to Cocktails,” by Rob Chirico.
• 2 oz. ( 1/4 c.) gin
• 1/2 oz. (1/2 tbsp.) fresh lemon juice
• 1/2 oz. (1/2 tbsp.) fresh lime juice
• 1 egg white (see Note)
• 1 oz. heavy cream
• 2 tsp. superfine sugar
• 1/2 tsp. orange-flower water
• Cold club soda
Vigorously shake the gin, lemon and lime juices, egg white, cream, sugar and orange-flower water with ice. Strain into a 10-ounce highball glass without ice. Pour in club soda to fill.
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