Sazerac Cocktail 4 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 Hudson Manhattan Rye)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
One of the fun things about Sazeracs is sharing them.
It’s kind of a labor intensive cocktail, to make for one person.
However, a pitcher of Sazeracs is really only nominally more work than a single cocktail.
I didn’t quite make a pitcher, this time.
However, I couldn’t not make this version of the Sazerac for the wonderful Mrs. Flannestad. After all, a few years ago, when she was visiting New York for business, she took the train and bus all the way to Red Hook to get it for me. It used to be quite a journey to visit the storied LeNell’s liquor store.
But now, you have to go all the way to Mexico to visit LeNell at Casa Cocktel! Makes the ride on the B61 seem not so bad.
Anyway, the Hudson Manhattan Rye makes a pretty fabulous, if a bit brawny, Sazerac.
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.