Sazerac Cocktail 10 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 Ransom Old Tom Gin)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
Huh. Don’t like this at all.
I had pretty high hopes, after the two Genever-style gin Sazeracs. It seemed like the Ransom should be a slam dunk, conceived as an early version of Old Tom, when they were basically attempting to emulate Genever. Plus, I’ve enjoyed the Ransom Old Tom in several other cocktails, especially things like the Lone Tree or Martinez.
But, for me, this Sazerac doesn’t work at all. I’ve stretched it beyond the breaking point.
The citrus botanicals in the Ransom are just too intense. Combined with the Absinthe and the Peychaud’s this just ends up tasting like sweetened Orange Flower Water.
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.