Last Monday I happened to be dawdling around The Tar Pit for some drink and friend time. Nearing close, we were lucky enough to have the man, the legend, the droopy-eared culinary extraordinaire, Chef Mark Peel, drop some knowledge on us. The topic you ask? Not food, no. Drink! A cocktail… The Sazerac.
The History
He explained that the cocktail –hailing from New Orleans and fabled to be the first cocktail in America –originated when two failing companies, Peychaud Bitters and Sazerac Rye, decided to team up in a last ditch effort to save their products. The Sazerac was born.
The Prep
He continued to explain (in ornate detail) the exact preparation of the drink. The cocktail requires two glasses, one stuffed with ice while the other is a combo of Peychaud Bitters and a muddled cube of sugar (Mark prefers brown). After adding the Rye to the brown sugar/bitters mixture, the ice is emptied from the other glass and coated in a thin layer of Absinthe (or any preferred substitute –Pernod), “Since the olfactory senses are so dominant when drinking, the aroma produced by this step enhances the whole experience.” Toss the left over absinthe and pour the contents of the first glass into the laced glass and toss in a lemon peel (no pun here, please).
The Takeaway
It’s funny, what it looks like to see a person talk about something that they love so much that they’ll sit and chat with a few dopes who have no business being graced with such a presence, for upward of 45 minutes. It seems that this man, at 50, has found something in his life that manages to excite him so much that he can’t help but talk about it to anyone who will listen. I’m glad to report that this man is far from jaded.
Too boot, in his excitement to teach us the difference between the use of brown sugar as opposed to white or simple syrup, he made a few versions of the drink. After 3 Sazeracs you’re drunk. I don’t care who you are. Drunk.
The Hero’s Quest
Next time you’re out at a bar on a slow lingering night, strike up a conversation with your local barman, chef, buss boy, whoever. Talk to them. It so happens that some people are in this industry because they are actually selflessly passionate about it. And if you ever get a chance to meet Mr.Peel, don’t hesitate for a second, flag the bartender and order two of New Orleans’ finest. Don’t forget the brown sugar.
Rating: Supper Hero
