I challenged myself to post 28 Sazeracs in 28 days for the month of February, but I’m not quite done. We’ve got a few bonus Sazeracs coming up that didn’t fit into 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. (Simple Syrup)
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Pampero Anniversario Rum)
Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Herbsaint) and squeeze lemon peel on top.
After the initial failure of Sazerac 16 with one of my favorite r(h)ums, I thought I should leave that sort of experimentation to the professionals. And what better source of r(h)um advice than the professionals at Smuggler’s Cove?
I’d gone to one of the pre-launch events, had a great time, but had heard that the bar was REALLY busy most nights since it’s launch. I do like to work in a busy bar, but visiting friends in the middle of what might be a nightmare service shift always makes me feel a bit weird.
But, when I heard that long time acquaintance, and true professional bartender, Marco Dionysos was joining the ranks at Smuggler’s Cove, I thought I should stop by and wish him Bon Voyage.
Uh, right, so again, bars are difficult to take photos in, and I am not all that fond of flash photography. Marco is not a self-illuminating puffer fish.
We mulled a couple rums, and decided Pampero Anniversario might be interesting. Indeed, it turned out to be a much better choice than Barbancourt 15. Still not sure if it is the perfect rum for a Sazerac. I’d be curious if anyone has tried a rum or rhum that they really prefer in a Sazerac Cocktail to Rye or Brandy.
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.