{"id":2147,"date":"2025-05-03T14:05:43","date_gmt":"2025-05-03T14:05:43","guid":{"rendered":"https:\/\/castelauro.com\/sazerac-de-ron-salgado\/"},"modified":"2025-05-21T17:23:53","modified_gmt":"2025-05-21T17:23:53","slug":"sazerac-de-ron-salgado","status":"publish","type":"post","link":"https:\/\/castelauro.com\/en\/sazerac-de-ron-salgado\/","title":{"rendered":"Sazerac de Ron Salgado"},"content":{"rendered":"

[vc_section full_width=”stretch_row” css=”.vc_custom_1746211722381{padding-top: 50px !important;padding-bottom: 50px !important;}” conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_row css=”.vc_custom_1744749870122{padding-bottom: 20px !important;}” conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_column conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””]

Sazerac de Ron Salgado<\/h2>

A bold and aromatic twist on the New Orleans classic.<\/p><\/div> <\/div>[\/vc_column][\/vc_row][vc_row conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1747848143515{margin-bottom: 15px !important;}” css_params=””]<\/p>\n

\ud83c\udf78 Ingredients<\/strong><\/h4>\n

[\/vc_column_text][vc_column_text css=”” css_params=”” el_class=”list-recetas”]<\/p>\n

    \n
  • \ud83e\udd43 60 ml of EL GALANTE SALGADO rum<\/strong><\/li>\n
  • \ud83c\udf3f 15 ml of absinthe or pastis<\/strong> (to rinse the glass)<\/em><\/li>\n
  • \ud83c\udf6c 1 sugar cube<\/strong> or \ud83c\udf6f 1 teaspoon of simple syrup<\/strong><\/li>\n
  • \ud83c\udf77 2\u20133 dashes of Peychaud\u2019s bitters<\/strong><\/li>\n
  • \ud83c\udf4b Lemon peel<\/strong> (for squeezing and garnish)<\/em><\/li>\n
  • \ud83e\uddca Ice<\/strong><\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1747848228551{margin-bottom: 15px !important;}” css_params=””]<\/p>\n

    \ud83e\udd43 Cocktail Preparation<\/h3>\n

    [\/vc_column_text][vc_column_text css=”” css_params=””]<\/p>\n

    1\ufe0f\u20e3 In an old fashioned glass<\/strong> \ud83e\udd43, place the sugar cube<\/strong> \ud83e\uddca (or simple syrup<\/strong> \ud83c\udf6f) and Peychaud\u2019s bitters<\/strong> \ud83c\udf77.<\/p>\n

    2\ufe0f\u20e3 Add a splash of water<\/strong> \ud83d\udca7 (if using a sugar cube) and gently muddle<\/strong> \ud83e\udd44 to dissolve the sugar.<\/p>\n

    3\ufe0f\u20e3 Fill another old fashioned glass<\/strong> with ice<\/strong> \ud83e\uddca and pour in the absinthe or pastis<\/strong> \ud83c\udf3f.
    Then, swirl the glass<\/strong> \ud83d\udd04 to coat the inner walls and discard the liquid<\/strong> \ud83d\udeab.<\/p>\n

    4\ufe0f\u20e3 In the first glass<\/strong>, add the rum<\/strong> \ud83c\udfdd\ufe0f and more ice<\/strong> \ud83e\uddca.<\/p>\n

    5\ufe0f\u20e3 Stir well<\/strong> with a bar spoon \ud83c\udf00 until well chilled<\/strong> \u2744\ufe0f.<\/p>\n

    6\ufe0f\u20e3 Strain<\/strong> the contents of the first glass into the absinthe-rinsed glass<\/strong> \ud83c\udf78.<\/p>\n

    7\ufe0f\u20e3 Squeeze the lemon peel<\/strong> \ud83c\udf4b over the cocktail to release its aromatic oils \u2728
    then discard the peel<\/strong> (do not drop it into the glass) \ud83d\udeae.<\/p>\n

    [\/vc_column_text][\/vc_column][\/vc_row][\/vc_section]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_section full_width=”stretch_row” css=”.vc_custom_1746211722381{padding-top: 50px !important;padding-bottom: 50px !important;}” conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_row css=”.vc_custom_1744749870122{padding-bottom: 20px !important;}” conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_column conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][\/vc_column][\/vc_row][vc_row conditional_render=”%5B%7B%22value_role%22%3A%22administrator%22%7D%5D” css_params=””][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1747848143515{margin-bottom: 15px !important;}” css_params=””] \ud83c\udf78 Ingredients [\/vc_column_text][vc_column_text css=”” css_params=”” el_class=”list-recetas”] \ud83e\udd43 60 ml of EL GALANTE SALGADO rum \ud83c\udf3f 15 ml of absinthe or pastis (to rinse the glass) \ud83c\udf6c 1 sugar cube or \ud83c\udf6f 1 […]<\/p>\n","protected":false},"author":1,"featured_media":2041,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-2147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en"],"featured_image_src":{"landsacpe":["https:\/\/castelauro.com\/wp-content\/uploads\/2025\/05\/Sazerac-500x445.jpg",500,445,true],"list":["https:\/\/castelauro.com\/wp-content\/uploads\/2025\/05\/Sazerac-463x348.jpg",463,348,true],"medium":["https:\/\/castelauro.com\/wp-content\/uploads\/2025\/05\/Sazerac-300x300.jpg",300,300,true],"full":["https:\/\/castelauro.com\/wp-content\/uploads\/2025\/05\/Sazerac.jpg",500,500,false]},"yoast_head":"\nSazerac de Ron Salgado - 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