Sazerac Cocktail 13 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.
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Copper Fox Rye Whiskey)
Stir well and strain into another glass that has been cooled, add l dash Absinthe and squeeze lemon peel on top.
Well, I did mention I would try to get some friends involved.
I first met Brian Mac Gregor just this year, oddly. We were both participating in the B.A.R. Live training and testing seminar at a hotel. After meeting, I sent him a “friend request” on facebook and he graciously accepted. While perusing his profile, I noticed that he was a fellow ex-Wisconsinite, and excitedly sent him a message. Turned out he remembered traveling through my home town as a kid en route to the Cave of the Mounds. Hilarious!
Brian’s Bio blur: tending bar for over five years, born and raised in milwaukee, father was a bartender for over 25 years, mother is a teacher. Currently the bar manager at Jardiniere. Lives with his girlfriend and our greyhound Pooka.
When I started thinking about the Sazerac Project, I really wanted to get some other bartenders to make them. It’s interesting to see how the different styles of mixing create a similar, yet completely different drink. I sent a note to Brian, asking if he had any interesting ryes. He mentioned the Copper Fox Rye, so I dropped by for a Sazerac one night Mrs. Flannestad and I were in the neighborhood of the bar he manages, Jardiniere.
Brian went old school, doing the whole muddling of the sugar cube and everything. The Sazerac ended up on the lean and boozy side, a good thing when you’re featuring a whiskey with as much character as the Copper Fox Rye. This is a really interesting whiskey, almost Scotch-like in its complexity and nuance. I really enjoyed it both on its own and in the Sazerac.
Brian also sent along this original cocktail he created for San Francisco Cocktail week a couple years ago. Slivovitz and St. Germain in the same cocktail? If trying that unlikely combination isn’t enough of a reason to stop by the bar at Jardiniere, I don’t know what is.
1.5 oz Navip Slivovitz
.75 oz St Germain
.75 oz Lemon
dashes of Vieux Pontarlier Absinhte
shake and strain
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.