{"id":321,"date":"2011-11-28T16:30:00","date_gmt":"2011-11-28T16:30:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/11\/28\/solera-sazerac-a-classic-reborn\/"},"modified":"2023-12-03T16:16:03","modified_gmt":"2023-12-03T21:16:03","slug":"solera-sazerac-a-classic-reborn","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/11\/28\/solera-sazerac-a-classic-reborn\/","title":{"rendered":"Solera Sazerac: A Classic, Reborn"},"content":{"rendered":"
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Yesterday, at sunset, overlooking the mountains, I had this Solera Sazerac:\u00a0a Ron de Venezuela<\/i> full body cocktail, elegant and complex. This was my way to say good bye to a relaxing, 4-day family weekend…
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The original Sazerac was created by Antoine Am\u00e9d\u00e9e Peychaud, a Creole apothecary from Haiti who managed a pharmacy at Royal Street in New Orleans\u2019 French Quarter, between 1793 and 1830.<\/p>\n

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That Sazerac was made with Sazerac-de-Forge et Fils <\/i>cognac and Peychaud\u2019s homemade bitters. A natural mixologist, Mr. Peychaud used to entertain his friends who, night after night, stopped by the pharmacy for this cocktail predecessor.<\/p>\n

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Through the years, cognac was substituted by rye whisky but the concoction kept the name Sazerac.\u00a0Today, Sazerac is New Orleans official cocktail and recently was reborn in New York City as Solera Sazerac, to celebrate fall.<\/p>\n

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The new Solera Sazerac is being poured at trendy Michael\u2019s New York<\/a> in Midtown Manhattan, where \u2014like Mr. Peychaud in the past\u2014, owner Michael McCarty is giving classic cocktails a contemporary spin.\u00a0Salud!<\/p>\n

Ingredients<\/b>
\n2 oz of Ron de Venezuela Santa Teresa 1796<\/a><\/i>
\n1 brown sugar cube
\n3 dashes of Angostura bitters
\n1 dash of Peychaud\u2019s bitters<\/p>\n

Pour the Angostura Bitters into a rock glass. Swirl the glass until the inside in completely coated and discard the excess. Chill the glass in the freezer. Place the sugar cube in the bottom of the glass and saturate it with the Peychaud bitters. Muddle into a consistent paste. Add the rum and stir gently. Add ice cubes and stir for 40 revolutions. Strain into the seasoned rock glass. Garnish with a lemon twist.<\/p>\n

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