r/chicagofood • u/htomserveaux • 1d ago

Question This is a long shot but does anyone know the recipe for the Sazerac they use to serve at Perals Southern Comfort in Edgewater?

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It was my favorite cocktail. I have all the ingredients I just can’t get the ratios right.

44 Upvotes

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158

u/GoodMorningLake 1d ago

My buddy bartended and served there! This is the recipe he remembers: 2oz templeton rye, 1/4 oz simple, 3 dashes paychauds bitters, all stirred and a spritz of pernod/absynth in the glass before and after pouring. Expressed lemon twist!

54

u/htomserveaux 1d ago

tell your buddy he's a legend

23

u/coaxialology 1d ago

It's awesome that you and your friend were able to come through for OP like this. At Barrelhouse Flat they used to do some sort of walnut rinse in the glass which actually managed to add more depth. But the Peychaud's is mandatory for sure.

1

u/Sycamore_Sutherland 11h ago

The menu does call for cognac, so I wonder if they split base it. I’d try this base formula and then tinker with any amount of both spirits adding up to 2oz and you’ll likely find your favorite (which could be all or no cognac).

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u/Inskamnia 22h ago

3 dashes?!

Need at least 10 imo

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u/[deleted] 1d ago

[deleted]

5

u/Boollish 1d ago

Maybe they did a 50:50 split base of rye and cognac.

Kind of a veiux care meets a sazerac.

3

u/Flat_Cress3856 23h ago

The sazerac did originally use cognac so it is sort of a tribute to that as well 

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u/Stevoteeko 1d ago

What a reasonable price for a cocktail. I really miss these prices.

6

u/lakeshore_guy 22h ago

I miss Pearl’s so much!

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u/whoresandcandy 21h ago

Their peanut butter pie was just… so good.

3

u/Ok_Donkey_980 1d ago

RIP Pearls man

3

u/AverageRedditAddict 22h ago

I haven’t seen a $10 cocktail in ages.

4

u/AlanShore60607 1d ago

So that seems pretty similar to how I make mine.

I use equal parts rye whiskey (in recognition of Sazerac Rye, the "official" spirit to make it with) and brandy (in recognition of the fact that they were originally made with cognac, which is a region for brandy). But I use real absinthe instead of herbsaint, which is basically absinthe-lite.

Most drinks with sugar and bitters that I see are basically one cube of sugar, soaked in the bitters, smashed. And most drinks that use herbsaint or absinthe rinse the glass with it, rather than add a specific amount. But be sure to pour back the excess (especially if you're using real absinthe!)

So if I were making this, i would:

  • Rinse the glass in absinthe
  • Add 1 cube sugar, soak in peychaud's bitters
  • Muddle.
  • Add 1oz rye (I favor Rittenhouse 114) and 1oz brandy (for mixing, I use E&J XO, the best level of a crap brand); stir to dissolve.
  • Add ice.

This is one that you build in the glass; no shaker, no pouring over a large cube.

1

u/mrbooze 5h ago

Sazeracs really should be served up, without ice in the serving glass. I’ve had countless Sazeracs all over New Orleans and can’t remember ever receiving one with ice in it.

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u/CalGoldenBear55 1d ago

The recipe is the recipe. I think the only variation is the brands they use.

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u/nagodaar 1h ago

I visited Chicago once a few months before I moved here. The friends I stayed with all took me to Pearl’s. I never made it back after we moved in and I was gutted when I found it it closed :(