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Glassaholic: Seelbach

November 30, 2014

The Seelbach is one of our favorite time-warp inducing cocktails. Named after either a Kentucky hotel or an upstate NY hotel depending on who you ask, this drink has been around since 1917.

The delightfully dangerous thing about a Seelbach is that you get an instant champagne buzz when you start drinking it, and when you’re done, you’ve just had a shot of bourbon.

We shot this episode of glassaholic at Nother’s Day.

The Seelbach
1 oz bourbon
.5 oz cointreau
7 dashes Angostura’s
7 dashes Peychaud’s

stir with a sterling silver spoon then top with dry champagne. Add a lemon twist to fancy it up.

Glassaholic: Sazarac

February 14, 2014

A venerable old drink that some claim may be the first cocktail ever, from the Big Easy, we present the Sazarac. I’m making this one with top shelf unobtainium elixer—Sazarac 18—the best Rye in the world. Note that the Sazarac is great with almost every Rye, though, so get some Old Overholt and make one yourself.

Its worth saying that though this drink seems very simple, making it properly takes real practice. Don’t give up if your first few attempts suck! Measure carefully. You’ll see what I mean when you read the instructions below.

Sazarac
3 oz Rye
1 t simple syrup
4 generous dashes Peychaud’s bitters
absinthe rinse
while drinking glass is icing down, mix the sugar, rye and bitters in another ice packed container. coat the drinking glass carefully with absinthe (discarding the extra). put in a huge ice cube. stir down the liquid in the mixing glass. strain into the drinking glass. squeeze a generous slice of lemon peel over the glass, wiping the edges. drop in.