Created in New Orleans in the mid-1800s, the original Sazerac contained just sugar, bitters, and Cognac. It has since morphed into a combo of rye whiskey, bitters, and absinthe and was proclaimed New Orleans’s official cocktail by the Louisiana House of Representatives in 2008. We’ve turned this classic drink into a rye- and lemon-infused jelly shot by softening gelatin granules in a little water, adding lemon zest, sugar, and rye, and pouring the mixture into a pan to set up in the fridge. When it’s ready, flip it out of the pan, brush it with bitters and absinthe, sprinkle it with lemon sugar, and slice. Each jelly shot has about a third of an ounce of alcohol, so five to six jelly shots equal about one Sazerac cocktail.
Special equipment: You will need a pastry brush for this recipe.
What to buy: Sanding sugar, sometimes labeled pearl or sparkling sugar, can be found in gourmet grocery and cooking stores. It will give a bright sparkle to the tops of these jelly shots.
This recipe was featured as part of our Jelly Shots for Mardi Gras project.
For the topping, and to serve:
by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...
by Amy Schulman | Welcome to “Kitchen Essentials,” a new series from Chowhound where chefs and bartenders from around...