All Hallows Eve will be filled with hauntings, especially in the Vieux Carré, or French Quarter. But…we will be protected with our voodoo doll for protection from evil spirits and phantoms. While we drink sazeracs (and eat candy.)
I thought a Halloween post would be the perfect way to introduce the Sazerac, a drink that is as much a part of New Orleans as Halloween celebrations are. Its roots can be traced back to a French Quarter apothecary, Antoine Peychaud, in the early 1800s. But the drink was modified to its current recipe in the early 1900s to feature Rye instead of Cognac. It’s extremely flavorful and highly recommended.
Our voodoo doll came from Marie Laveau’s House Of Voodoo on Bourbon Street. It’s a great little shop with many voodoo dolls, talismans, and charms.
There are many variations on the Sazerac recipe, but I chose to base mine on Vieux Carré Absinthe Supérieure, an excellent absinthe from Philadelphia Distilling. Start by chilling an old fashioned glass by filling it with ice, then gather your ingredients.
- 2 oz. rye whiskey. I used Russel’s Reserve small batch.
- 1/2 oz. simple syrup
- 3 dashes Peychaud’s bitters
- Vieux Carré Absinthe Supérieure
In a separate glass, over ice, mix the rye, simple syrup and bitters. Stir until chilled. Dump the ice from the old fashioned glass and give it an absinth rinse. Pour in enough to coat the entire inside of the glass, dumping if there is a lot of excess. Strain other ingredients into glass. Garnish with some lemon peel twisted over the glass. Sip to appease the spirits (and yourself). Á votre santé!