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Happy Father’s Day to all fathers across America.
Sunday, June 19, 2022 is the day we honor the favorite father figure in our lives.
While many people spend some extra money on gifts or services for a great dad, others simply spend some extra time with their dads.
That extra time could mean everything.
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One of the authors of a new book has his own suggestion to make a special treat for Dad.
Texas-based Michael B. Foley, author of Drinking With Saints: Cocktails and Spirits for Saints and Sinners (Regnery Publishing), believes that “Sazerac is an excellent way to honor Father on Father’s Day.”
Foley has six children and is Professor of Church Fathers (the study of early Christian writers) at Baylor University in Waco, Texas. He studies at the Honors College.
The book was originally released for a few years and was reissued in a new edition earlier this year.
He said the Sazerac is “one of the oldest, if not the oldest, cocktails in the books.”
He told the story: “About 1850, pub owner Aaron Baird invented the mixture by combining two ingredients promoted by his friends: a cognac named Sazerac-de-Forge et Fils imported by Sewell T. Antoine Pechaud: Some considered the Sazerac to be a “morning cocktail” because Peychaud’s myrrh was believed to have medicinal value, and today, most hairdressers prefer to wait until evening—unless, of course, you are having brunch on Father’s Day.”
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He added, “Sazerac has gone through two more changes over the years. In 1870, cognac was replaced with a quintessential American liquor – rye whiskey – after a Phlexera epidemic devastated the vineyards of France.”
Foley said the first sazrak was also made with absinthe, “a spirit made from wormwood and green anise seeds.”
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Then, “in 1912, absinthe was banned in the United States on the grounds that it contained a dangerous hallucinogen with psychoactive properties,” he said. “But as it turned out, all the Bohemian artists who drank absinthe like water were crazy — not from the absinthe itself, but from alcohol intoxication.”
So, in 2007, he said, “The spirit has been legalized again and is available in brands like Absente and Pernod Absinthe Superieure.”
Foley added, “However, you can also use Herbsaint, a New Orleans aniseed drink that replaced absinthe during its long prohibition.”
Share a simple way to make Sazerac for all those interested in honoring the Father in this way – today or any day.
1 splash of absinthe
1 tsp. Simple syrup, to taste (or sugar cube)
2 oz. rye whiskey
2 Peychaud’s bitter dashes
1 lemon twist
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Refrigerate an old glass and, if you like, rye.
Place the absinthe in a small spray bottle and spray the inside of the glass with a pair of sprayers.
Add simple syrup, Peychaud’s bitter and rye and stir well.
Garnish with a slice of lemon after some of its oils are infused into the drink.
Foley added, “I recommend using soft rye like Woodford Reserve. Since Sazerac traditionally takes in little to no snow, its flavors are not diluted with water or diluted with cold.”
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He also said, “Less daring spirits may wish to mix the ingredients in crushed ice and then filter into a chilled glass.”
Michael P. Foley’s recipe for the Sazerac cocktail is from “Drinking with Saints” and appears here with permission.