DRINKS COGNAC RECIPES

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BEST SAZERAC RECIPE – HOW TO MAKE A SAZERAC COCKTAIL NEW ...



Best Sazerac Recipe – How to Make a Sazerac Cocktail New ... image

The Sazerac is a beast of many flavors, born in the New Orleans bar scene in the 19th Century and washed in absinthe. On top of rye whiskey and green anise spirit, it calls for Angostura bitters, Peychaud's bitters, and sugar, and is generally unrelenting in its herbal tones.

Provided by Sarah Rense

Categories     cocktail

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 6

2 1/2 oz.

rye whisky*

1

sugar cube

2

dashes Peychaud's bitters

1

dash Angostura bitters

absinthe**

lemon peel

Steps:

  • In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well.  Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess.  Strain the contents of the first glass into the second. Garnish with a twist of lemon peel. 

ALFAJORES RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Alfajores recipe - Recipes and cooking tips - BBC Good Food image

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

Provided by Sophie Godwin – Cookery writer

Categories     Snack, Treat

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield makes 30

Number Of Ingredients 11

200g plain flour
300g corn flour
2 tsp baking powder
250g unsalted butter , softened at room temperature
150g caster sugar
zest of 1 lemon
3 large egg yolks
1 tbsp cognac
1 tsp vanilla extract
450g jar dulce de leche
50g desiccated coconut

Steps:

  • Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
  • Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
  • Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

Nutrition Facts : Calories 157 calories, FatContent 7 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

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