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CULINARY SOS

Recipe: Stella! Sazerac

August 05, 2009|Noelle Carter

Dear SOS: Stella! in New Orleans makes the most divine Sazerac with Cognac and absinthe. The drink is smooth with honey overtones making it a perfect elixir for a hot summer night. I would love to re-create a bit of New Orleans here in L.A. Would you be able to get the recipe?

Viji Anton Shook

Rancho Palos Verdes

Dear Viji: A storied New Orleans specialty with a history of variations, Stella!'s take on the Sazerac combines smooth Cognac spiced with bitters and softened just slightly with a little simple syrup. Served in an absinthe-rimmed glass, it makes for a wonderfully potent cocktail that's perfect for any hot summer night, wherever you are.

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Stella! Sazerac

Total time: 5 minutes

Servings: 1

Note: Adapted from Stella! Simple syrup is equal parts sugar and water, heated until the sugar dissolves, to form a syrup.

For The Record
Los Angeles Times Wednesday, September 30, 2009 Home Edition Food Part E Page 3 Features Desk 1 inches; 45 words Type of Material: Correction
Culinary SOS: A recipe title that ran Aug. 5 referred to a cocktail as a Sazerac. The cocktail is served by New Orleans' Stella! restaurant, but the ingredients do not include Sazerac rye whiskey. Therefore it should not have been referred to as a Sazerac.
For The Record
Los Angeles Times Wednesday, September 30, 2009 Home Edition Main News Part A Page 4 National Desk 1 inches; 46 words Type of Material: Correction
Culinary SOS: In the Aug. 5 Food section, a recipe title referred to a cocktail as a Sazerac. The cocktail is served by New Orleans' Stella! restaurant, but the ingredients do not include Sazerac rye whiskey. It should not have been referred to as a Sazerac.

1/4- to 1/2-ounce absinthe, preferably Obsello

2 ounces Cognac, preferably Tiffon

1/4 ounce simple syrup

4 dashes bitters, preferably Peychaud's

1 lemon twist, garnish

1. Fill a small rocks glass with ice to chill and add the absinthe. When the glass is chilled, stir, then discard the ice. Pour out the absinthe, but first swirl it around to make sure the interior of the glass is coated.

2. In a cocktail shaker, combine the Cognac, simple syrup and bitters. Vigorously shake with ice, then strain into the prepared rocks glass. Run the rim of the glass with the lemon twist, then serve the cocktail straight up, garnished with the lemon twist.

Each cocktail: 183 calories; 0 protein; 9 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.

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