Last Call
Recipe & Words: Corinne Mason Graphic: Lorenzo Garcia
The Sazerac
{ The Paisano } Editor-in-Chief: Matthew Duarte
Special Issues Editor: Erin Boren
Special Issues Assistants:
Jade Cuevas, Brittney Lopez
Managing Editor: J. Corey Franco
Recipe 1. Begin
Photo Editor:
Rafael Gutierrez
Web Editor:
by rinsing a chilled
rocks glass with
Absinthe.
Michael Turnini
Ads Coordinator:
2. Stir 2oz of Rittenhouse Bonded rye, 1 Tsp. of Turbinado Syrup, and 5 dashes of Peychaud’s Bitters into a second chilled glass. 3. Strain
the
contents
Brittney Lopez
Ads Team:
Edidiong Adiakpan, Jennifer Alejos, Jade Cuevas, John Freeman, Tania Khan, Luis Rodriguez
Business Manager:
of
Jenelle Duff
the second glass into the glass rinsed with Absinthe.
4. Garnish
T
with
Senior Copy Editor: Beth Marshall
Lemon Zest.
he Sazerac is a classic cocktail named for the Sazerac de Forge et Fils cognac, which was the primary ingredient in the original concoction. It is sometimes referred to as America’s oldest cocktail, with its origins dating back to around 1850. You may have heard bartenders nowadays refer to this drink as “the cocktail old people drink when they don’t want to remember the next few nights of their life.” For you non-bartenders out there, allow me to explain the ingredients and the reasoning behind their use. Around 1870 the primary ingredient was changed from cognac to rye whiskey due to an epidemic that devastated France’s wine grape crops. Rittenhouse began as a Pennsylvania brand that made its start after prohibition ended in 1933; however, like most other American ryes, it is now made in Ken-
{Writers}
tucky. What makes this rye particularly special is that it is 100 proof, and not to mention, easy on your wallet. Turbinado is a type of sugar with a brown hue (like Sugar in the Raw). Turbinado is added to cocktails to make them sweeter and to add to the overall color profile. If you do not have that handy, plain white sugar will do the trick. Bitters, as you may have guessed, adds a bitter kick to craft cocktails, offering a unique flavor characteristic. Originally, bitters were used as a medicinal tonic but now have become a mainstay in cocktail bars around the world. Lastly, we get to the absinthe, a green, anise-flavored spirit made from wormwood. This liquor is distinctly bitter, so for this drink you simply rinse your glass with it to get a slight taste and aroma into your flavor palette. Enjoy!
Jennifer Alejos, Erin Boren, Kristen Carreon, Jade Cuevas, Gibson Hull, Tania Khan, Brittney Lopez, Corinne Mason, Luis Rodriguez
{Cover Photo}
Marcus Connolly
{Advisor}
Diane Abdo
{Advisory Board}
Stefanie Arias, Jack Himelblau, Steven Kellman, Mansour El Kikhia, Sandy Norman
{Special Thanks} Editing 2433
The Paisano Plus is published by the Paisano Educational Trust, a non-profit, tax exempt, educational organization. The Paisano is operated by members of the Student Newspaper Association, a registered student organization. The Paisano is NOT sponsored, financed or endorsed by UTSA. All revenues are generated through advertising and donations. Advertising inquiries and donations should be directed towards:
© The Paisano (210) 690-9301 Editor@paisano-online.com
23