Sazerac Cocktail (Barbancourt 15)

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.


Sazerac Cocktail.
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.

5 thoughts on “Sazerac Cocktail (Barbancourt 15)

  1. I find I’m often disappointed whenever I sub rum in whiskey cocktails. This is especially true for me in Rum Manhattans… I just can’t see the magic. If you have any rum suggestions for this fabled Rum Manhattan, let me know. (I’ve already tried quite a few.)

  2. I was doing a lot of rum old fashioneds with Peychaud’s a while back – any anejo with some decent molasses notes works well. The small amount of anise in the bitters and the other spices marry with the rum to taste disarmingly like the molasses cookies my grandmother always made at Christmas time.

  3. I’m highly interested in the business of switching bases for 19th-c. cocktails, so this is a bummer, but I’m not without hope. After all, rum can taste quite like cognac, which I tried in this well before making my first rye Sazerac. (No, it wasn’t before phylloxera.)

Comments are closed.