A Twist on the Traditional Sazerac Recipe

by Pamela

sazerac recipe, cocktail recipe, rye whiskey
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Today I’d like to introduce you to my friend Gwen from BunkyCooks.  Gwen is a true Southern Belle, minus the stuffy pretentiousness.  She’s as sweet and refreshing as a tall glass of Southern sweet tea, but don’t let that gentle sweetness fool you.  She’s got a wicked sense of humor that would surely make even Rhett Butler blush.

Hi, I’m Gwen and I write Bunkycooks. It is great to be here at My Man’s Belly filling in for Pamela while she is off galavanting around Paris and London. I asked her to bring me back a chocolate croissant from Paris (because they are soo good there). What do you really think is the the chance of that happening? ;)

Pamela and I first met at Camp Blogaway last May while we were fellow campers in the San Bernandino Mountains of California on her side of the country. I think her blog is quite clever and funny, so I was excited to do a guest post for her while she is on her travels (not really…I wish I was going too, but that is a different topic).

We recently met up again at BlogHer Food in Atlanta a few weeks ago (in my neck of the woods). We chatted until the wee hours about all things blogging and the gigantic conference. It was fun to catch up over a few glasses of wine after a whole year had passed since we had seen each other. It is also nice when like minds can b&*ch fuss together.

BunkyCooks-MyMansBelly

A few glasses of wine = a late night

My Man’s Belly and Bunkycooks both like to feature cocktails on Fridays, so when I was asked to write about something boozy for my guest post, I was totally on board with that plan!

I was first introduced to the original Sazerac a few months ago at the Sazerac Bar in New Orleans. Mr. Bunkycooks and I have been enjoying Sazeracs on a regular basis since then. We are addicted to the sherry like taste and texture of this classic New Orleans cocktail.

Honey Sazeracs are a variation of the original drink and use the the Honey Lemon Crème from Honey Ridge Farms to make the simple syrup (in place of sugar and water). It is a little lighter in taste with a bit of a kick and a nice bright lemony flavor that is refreshing for the summer months ahead. You too will be up late yakking about all sorts of things if you dare to imbibe a few of these.

Sazerac-Recipe

I love this twist on the traditional Sazerac!

Relationship Advice

I was totally going to avoid this section, but would feel like I didn’t fulfill my duties with a guest post for My Man’s Belly if I did. It’s not going to funny or sexual in nature, but it is the best advice I can offer.

Be best friends with your spouse or partner. Mr. B and I have been together for ten years and have been through all sorts of difficult medical problems (that could have wrecked havoc on our relationship if we had let it all get the best of us). The hot sex sexual attraction and thrill of first falling in love will fade away over time, so you need to have something else to rely on. Your relationship will be a successful and long one if you are truly friends, talk about your problems, spend time together doing nothing and laugh about life, even when it’s not funny.

That’s my advice and I am stickin’ to it!

Have a great and safe trip Pamela and be sure to bring back that croissant!

Recipe: Honey Sazerac

Ingredients

  • 2 Ounces Rye whiskey
  • 1 Bar Spoon Lemon Honey Syrup* (I used 1 1/2 teaspoons)
  • 4 Dashes Peychauds Bitters
  • 1/4 Ounce Absinthe

Instructions

  1. Prepare an old fashion glass with crushed ice and add absinthe to ice. Let sit to chill glass.
  2. Stir first three ingredients on ice for 30 seconds. Dump out the crushed ice and absinthe from old fashion glass and strain stirred ingredients into chilled glass. Finish with lemon zest – release oils over drink and rub the zest around rim of the glass.
  3. *Lemon honey syrup is made by combining equal parts Honey Lemon Crème and water and simmering until the crème completely dissolves. Honey Lemon Crème is a delicious blend of Grade A clover honey, lemon peel and concentrate and is available at www.honeyridgefarms.com.

Preparation time: 5 Minutes

Number of servings (yield): 1

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.
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12 comments

Brian @ A Thought For Food June 13, 2011 at 4:11 am

Ah yes… booze. Is there anything more perfect in the summer than a good cocktail? I don’t think so.

Sippitysup June 12, 2011 at 5:50 pm

You are quite the guest star. Looking forward to what you bring to Sippity Sup in the same role. PS I knew about Mr. BCs love of the Sauzerac already. Happy to know it runs in the family. GREG

bunkycooks June 13, 2011 at 3:17 pm

Hi Greg,

Yes, it seems as though I am on a roll doing guest posts. :) I know who to contact when I am ready for a break! Hint…hint….

Gwen

Nifty Thrifty Me! June 12, 2011 at 9:14 am

Love the relationship advice! After 29 years together, 3 children, and 2 MAJOR medical issues, my husband is still my best friend. Plus he continues to make me laugh!

Priscilla - She's Cookin' June 11, 2011 at 12:36 pm

What fun! Great to see you here filling in for Pamela with a cocktail and advice. I really like the addition of the lemon honey syrup for a little sweetness to the strapping Sazerac and couldn’t agree more with the simple advice you offered. The huz and I have made it 22 years with some major health issues thrown at us, too.

Chris @nestlefoodie June 11, 2011 at 8:31 am

Such a cute post, Gwen! Nice recipe too! So happy I had the chance to spend quality time with both you and Pamela at BlogHerFood. (Pamela, hope you are having a wonderful time!)
~Chris

bunkycooks June 13, 2011 at 3:18 pm

Hi Chris,

It was so much fun to see you again too! I wish we all lived closer. We would have quite the party, especially with a few Honey Sazeracs! ;)

Gwen

Susan in the Boonies June 10, 2011 at 7:13 pm

I am ashamed to say I have never heard of this drink, but now I know a new one that I can’t wait to try!

Belinda @zomppa June 10, 2011 at 12:37 pm

Perfect advice and a perfect cocktail. Always love your work.

amelia from z tasty life June 10, 2011 at 8:37 am

I have never had one before…now I know what I am getting tonight! Great guest post, including the relationship advice!

bunkycooks June 13, 2011 at 3:20 pm

Thank you all for the nice comments. It was fun to do this post for Pamela. Now all I need is that Chocolate Croissant fresh from Paris!

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