Sazerac Cocktail 3 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 Straight Rye Whiskey, Plump Jack Barrel Select)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
It’s interesting to compare the Sazerac 18 Rye with the Sazerac Straight Rye Whiskey. Both are great whiskeys, and there’s definitely a familial resemblance in the character of the whiskey, but the Sazerac 18 has so much more subtlety and grace. To be honest, I’m not over fond of Sazeracs made with the Sazerac Straight. To me, this whiskey works best in Sours, not aromatic cocktails.
Still, I’m not kicking this one out of bed, even if it isn’t my 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.