Sazerac Cocktail 20 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. (5ml Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Alberta Premium 25 Year Canadian Rye Whisky)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.
As Canadian Club is given as an option, I suppose I have to make at least one Sazerac with Canadian Whisky.
While due to some bizarre relic of prohibition slang Canadian Whisky is sometimes referred to as “Rye”, very little Canadian Whisky actually contains enough Rye to be considered a “Rye Whiskey” by American legal standards. Most of what I’ve read suggests that the blend of grains is closer to American Bourbon. Mostly corn, with some Barley and a little Rye. But the method of manufacture is closer to that of Blended Scotch Whiskey than it is to American Bourbon. Portions of strongly flavored whiskies are blended together with other more highly distilled whiskies, resulting in a milder, less rough, easy drinking spirit. The resulting Whisky Blend can also be colored with caramel coloring and/or flavored with certain allowed agents.
Some of these Canadian Whiskies are good, and some just are not. The worst taste immediately and apparently of highly distilled alcohol and the flavor chemist’s laboratory.
My favorites so far are the 40 Creek Whiskies and this Alberta Premium 25 Year. Interestingly, the Alberta Whiskies (Alberta Premium, Alberta Springs, and Alberta Premium 25 Year) are some of the few Whiskies in the world made from 100% Rye distillate. However, they are all still blended whiskies.
Is this any good?
Damn straight, it is! While not as rough and tumble as most American Rye, this Canadian Whiskey is a fine, fine product, if a bit delicately flavored. I’d advise you, should you be lucky enough to have a bottle, to go easy on the sweeteners, bitters, and Absinthe, allowing what character the Whiskey brings to the party to come to the fore.
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.