The Sazerac is an interesting cocktail. A lot of people believe that it is the oldest known cocktail in America, originating in colonial New Orleans. The Sazerac derived its name from the brand of Cognac that was popularly used in making this cocktail— the Sazerac de Forge et Fils. But the Great French Wine Blight of the 19th century caused people to switch from wine to rye whiskey and absinthe. This variation gave birth to the Carthusian Sazerac among other cocktails. But the Carthusian Sazerac has a history too. It was made in honour of the Carthusian monks living in the French Alps who invented the green Chartreuse, a key ingredient of the Carthusian Sazerac.
Like the traditional sazerac, the Carthusian Sazerac is essentially dry and spicy. But it is the Chartreuse that makes it different-- it makes the cocktail pleasantly herbal. The absinthe gives the drink a slight licorice tinge while the lemon bitters balance out the robust flavours of the rye.
In a mixing glass, pour 90 ml rye whiskey, 22 ml green Chartreuse, and half a tablespoon simple syrup. Add two large cubes of ice to this and give it a good stir, ensuring that the three have mixed well. Now take a coupe glass and pour a splash of absinthe into it and swirl in order to coat the inside of the glass. Discard the remaining absinthe. Strain the rye concoction into the coupe glass and add two dashes of lemon bitters to it. You can also garnish your Sazerac with a lemon twist.
In case, the Carthusian Sazerac is a bit too strong for your taste, feel free to add a sugar cube to it. Carthusian Sazerac may not be one of those easy-to-make cocktails, but if you have the patience and a knack for the unusual, Carthusian Sazerac is worth every minute and penny that you spend on it.
This pudding may appear to be a regular children’s lunch-box staple, but don’t be fooled.