Deconstructed Sazerac is based on the classic Sazerac, one of the first cocktails created in the early 1830s and later became the official drink of New Orleans. Initially, brandy was the leading spirit, but the rye became the predominant liquor of choice as time passed.

The classic cocktails are perfect for using deconstruction techniques, as they are well known, and people usually know what to expect regarding flavour. My idea was to remove the Absinthe from the recipe and reintroduce a similar aroma in the foam. For instance, why foam, someone might ask, and not as ravioli or dust.

One of the reasons I chose foam was because human sensory perceptions perceive flavour. The first impression of a drink comes from its appearance, the aroma—foam, in this case—and the taste. Of course, many more factors affect the overall cocktail experience, as flavour perception is a complex and multi-faceted subject in many studies.

I