Sazerac Cocktail 16 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. (10ml Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Barbancourt 15 Year Old Rhum)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
Let’s just pretend this didn’t happen, OK?
I thought by picking an agricole style r(h)um, I would get closer to Rye or Cognac.
And in fact, we have a drink on our menu at Heaven’s Dog that is basically this r(h)um in an old-fashioned. It is delicious.
In a Sazerac, though, nope. There’s some interaction here, probably between the r(h)um, Peychaud’s and Absinthe that just leaves this tasting like a big glass of flat Sarsaparilla. Not good, not good at all.
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.