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.
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.
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.
Clearly a Sazerac or two was in order at the Presidio Social Club’s gorgeous long marble bar!
And a fine, delicious Sazerac it was, classic proportions with an unusual Rye Choice, Pikesville, and a great absinthe!
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.