Recipe: Stella! Sazerac
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
FOR THE RECORD:
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. —
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.
Stella! SazeracTotal time: 5 minutesServings: 1Note: Adapted from Stella! Simple syrup is equal parts sugar and water, heated until the sugar dissolves, to form a syrup.1/4- to 1/2-ounce absinthe, preferably Obsello2 ounces Cognac, preferably Tiffon1/4 ounce simple syrup4 dashes bitters, preferably Peychaud’s1 lemon twist, garnish1. 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.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.