Sazerac Cocktail 2 out of 28.
I have challenged myself to post 28 Sazeracs in 28 days for the month of February.
I’ll try some different spirits, try some out at bars, and have some friends make them for me. Hopefully, if I can get my act together we’ll have some video.
1 Lump of Sugar. (Generous Bar Spoon Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Sazerac 18 Rye Whiskey, 2005)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
As part of my birthday gift to my self, in October of every year, I give Drew at the Plump Jack Wine Store in Noe Valley a call and tell him to be on the lookout for the Buffalo Trace Antique Collection. I give him my preferences for which whiskeys to save for me, usually having tried them at Whiskey Fest.
I almost always ask for the Sazerac 18 Rye, Thomas Handy Rye, William Weller Bourbon. Sometimes I splurge on a bottle of George T. Stagg (aka Hazmat).
I’ve been rationing this particular bottle of Sazerac 18 since the beginning of this little obsession. It is one of my absolute favorite Rye Whiskeys.
It makes an absolutely fabulous Sazerac, possibly my all time favorite.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.