Sazerac Cocktail 17 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 Michter’s Straight 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.
Michter’s is an historic American Whiskey Brand. Something like it was originally produced in Pennsylvania, though the history is quite tangled. Suffice it to say that most of the current whiskey sold as “Michter’s” has very little to do with whatever whiskey was made in 1753. However, fortunately, Michter’s US*1 Single Barrel Rye is a very nice rye. It treads a nice path between the lack of impact of some of the lower priced ryes and those big boys who strain your pocket book.
Makes a fine Sazerac, as well.
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.