Sazerac Cocktail (Presidio Social Club)

Bonus Sazerac!

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.

027

Sazerac Cocktail.
1 Lump of Sugar.
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Pikesville Rye)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Vieux Pontarlier Absinthe) and squeeze lemon peel on top.

I’ve known Mr. Tim Stookey for a few years now and he has always impressed me as a gracious host and stylish dresser. A couple months ago we both worked a cocktail catering event and shared a bar. Tim worked the early shift, and I closed down the night. When he was leaving, he left his nice cast aluminum ice scoop, not wanting me to be left with a pressed stainless number. I thanked him, and promised I would get it back to him as soon as I could.

024

Unfortunately, the bar he works at, Presidio Social Club, is a bit out of the way for us unless we are attending a concert at the Palace of Fine Arts, so “as soon as possible” stretched into a couple months.  Fortunately, in recent months we’ve been to the Palace of Fine Arts to see a couple concerts, Tinariwen and Dodos, enabling us to stop by, enjoy some dinner, drinks, chat with Mr. Stookey and finally return his ice scoop.

025

Clearly a Sazerac or two was in order at the Presidio Social Club’s gorgeous long marble bar!

030

And a fine, delicious Sazerac it was, classic proportions with an unusual Rye Choice, Pikesville, and a great absinthe!

031

Mrs. Flannestad enjoying a non-Sazerac favorite of hers, The Last Word Cocktail.  Tim actually introduced her to the Last Word several years ago, and it has become her go to choice for just about any occasion.

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.

Sazerac Cocktail (Jim Beam Rye)

Bonus Sazerac!

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.

014

Sazerac Cocktail.
1 Lump of Sugar. (10ml Puerh Tea Syrup)
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Jim Beam Rye Whiskey)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Lucid) Squeeze lemon peel on top and discard or drop in as you prefer.

The nice thing about most Rye Whiskey is that there is a fairly direct relationship between cost and character. While the last couple years have seen the launch of some premium and super-premium brands, it remains a not particularly trendy spirit among whiskey connoisseurs.

Even though the Jim Beam Rye is pretty much the cheapest Rye Whiskey on the market, it isn’t at all a bad spirit at all. I definitely wanted to include it in the month of Sazeracs. However, in February when I went to the local BevMo, they were sold out of Beam Rye! Crap! Towards the end of the month, when I was shopping for Rye for the Rye Whiskey Milk Punch, they finally had it back in stock. Whew!

The night I was making the Rye Whiskey Milk Punch, I had a little too much Tea Syrup to fit into the container. If there is anything wrong with Beam Rye, it is that it lacks a bit of character. I thought, hey, Tea Syrup! Let’s make the Beam Sazerac with that!

Adding 10ml of the Tea Syrup is pretty subtle rectification, I don’t know that I would be able to identify it unless I were comparing the same drinks side by side, with and without. Still, I’d say it adds an element of interest to what otherwise would be a somewhat pedestrian Sazerac.

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.

Sazerac Cocktail (Smuggler’s Cove)

Bonus Sazerac!

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.

003

Sazerac Cocktail.
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?

025

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.

033

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.

024

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.