Sazerac Cocktail (High West Rendezvous Rye)

Sazerac Cocktail 19 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.

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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 High West Rendezvous Rye)

Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Greenway Distiller’s Absinthe Superior) and squeeze lemon peel on top.

Reading curmudgeonly posts recently from Chuck Cowdery (Potemkin Craft Distilleries), I discovered there is a bit of controversy regarding High West Rendezvous Rye.  Some take issue with the fact that High West sort of implies that they make their Ryes, when in fact they simply buy already distilled Ryes and blend them.  OK, they use the word “craft” on their website, as in, “small batch mountain crafted spirits”.  You have to dig a bit deeper to discover, “While High West’s own Rocky Mountain Whiskies age, we are fortunate to offer some beautiful and very unique whiskies we found that no one else was willing to sell.”  Cowdery questions whether they are ever planning on releasing their own Whiskies, as really they could have released a 4 year old rye by now.

Does it matter all that much?

A number of independent bottlers of Scotch solely buy and blend spirits, why should American whiskey manufacturers not be allowed to do the same, as long as the whiskies are tasty and they don’t mis-represent themselves?

And the Rendezvous Rye is quite tasty.  An interesting blend they claim is made up of two whiskies: a 6 year old made from 95% rye and a 16 year old made from 80% rye.  It reminds me most of the Michter’s US*1 Straight Rye, clean and relatively lightly flavored.

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As always, sharing Sazeracs is more fun than drinking them by yourself!

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.