Gus Mancy from Toledo’s First Family of Restaurants joined Chuck on the Boyk Brief podcast recently to talk about his family’s businesses and the challenges of operating multiple restaurants. He graciously shared Mancy’s Secret Sazerac Cocktail Recipe. Pour yourself a drink and enjoy the Boyk Brief, available on YouTube or wherever you download your podcasts. Cheers!
-2 oz. Old Overholt Rye whiskey
– 2 dashes Peychaud’s bitters
– Dash Angostura bitters (optional)
– Absinthe (sub with Pernod and Green Chartreuse or simply Pernod)
– 1 sugar cube
1. Add ice to a rocks glass and allow to chill. In a second, room temperature rocks glass, drop the sugar cube and dash with bitters. Add a couple drops of water and muddle until the sugar is dissolved.
2. Take the chilled rocks glass and discard the ice. Put a couple drops of Absinthe (or use a mixture of Pernod and Green Chartreuse). Roll it around in the chilled rocks glass until coated, pouring off the excess.
3. Pour the rye whiskey over the sugar and bitters mixture and add ice cubes. Stir well and strain into the chilled glass.
4. Take the lemon twist and expel the oil over the drink. Rub the garnish on theoutside of the glass and discard. Do not place the lemon twist in the glass.
Gus notes that the Sazerac was originally made with Cognac until the French vines were destroyed by an aphid infestation in the 1860s. Bartenders in New Orleans opted to substitute the Cognac with rye whiskey which was and thankfully is still readily available