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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 a little extra money on gifts or services for dear old dad, others just spend a little extra time with their dad.
That extra time could mean anything.
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An author of a new book has his own suggestion for a special treat for Dad.
Michael P. Foley of Texas, author of the irreverent “Drinking with the Saints: Cocktails and Spirits for Saints and Sinners” (Regnery Publishing), believes a “Sazerac is an excellent way to honor Dad on Father’s Day.”
Foley has six children of her own and is a professor of patristics (the study of early Christian writers) at Baylor University in Waco, Texas. He teaches at the Honors College.
The book came out a few years ago and was reissued in a new edition earlier this year.
He said the Sazerac is “one of the oldest cocktails on the books, if not the oldest.”
He told the story: “Around 1850, cafe owner Aaron Bird invented the brew by combining two ingredients promoted by his friends: a brandy called Sazerac-de-Forge et Fils, imported by Sewell T. Taylor, and bitters made. by a local pharmacist named Antoine Peychaud. The Sazerac was considered by some to be a ‘morning cocktail’ because the Peychaud bitters were thought to have medicinal value. Today, most gulps prefer to wait until the evening — unless, of course, you’re having Father’s Day brunch.”
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He added: “The Sazerac has gone through two other changes over the years. In 1870, cognac was replaced by a quintessentially American liqueur – rye whiskey – after a phylloxera epidemic devastated French vineyards.”
Foley said the first Sazeracs were also made with absinthe, “a spirit made from wormwood and green aniseed.”
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Then, “in 1912, absinthe was banned in the US on the grounds that it contained a dangerous hallucinogen with psychoactive properties,” he said. “But it turned out that all the Bohemian artists who drank absinthe as if it were water went insane — not from absinthe itself, but from alcohol poisoning.”
So in 2007, he said, “the drink was legalized again and is available in brands like Absente and Pernod Absinthe Superieure.”
Foley added, “However, you can also use Herbsaint, a New Orleans anise liqueur that replaced absinthe during its long ban.”
He shared an easy way to make a Sazerac for anyone interested in honoring Dad in this way — today or any day.
1 dash of absinthe
½-1 tsp. simple syrup, to taste (or a sugar cube)
2 oz. rye whiskey
2 dashes of Peychaud bitters
1 lemon twist
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Chill an old-fashioned glass and, if you like, the rye.
Put the absinthe in a small spray bottle and spray the inside of the glass with a few sprays.
Add simple syrup, Peychaud bitters and rye and stir well.
Garnish with a squeeze of lemon after pouring some of its oils into the drink.
Foley added, “I recommend using fine rye such as Woodford Reserve. Because a Sazerac traditionally uses little to no ice, the flavors are not diluted by water or tarnished by the cold.”
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He also said: “However, less intrepid souls can mix the ingredients in crushed ice and then strain into a chilled glass.”
Michael P. Foley’s recipe for the Sazerac cocktail is from “Drinking with the Saints” and appears here with permission.