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. (Or even better, Bitter Truth Creole Bitters!)
1 Glass Rye or Canadian Club Whisky. (Or Cognac)
Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe and squeeze lemon peel on top.
The Bitter Truth is working on approval for the sale of a new product in the US called “Creole Bitters”. Based on a sampling of a pre-prohibition version of Peychaud’s, it is similar to Peychaud’s but distinct. To my taste, it has a stronger herbal component, and less bitter almond/cherry than modern Peychaud’s.
I guess the primary genesis for the product was that Peychaud’s, while fairly easy to come by in the US, can be quite difficult to find outside the country. And while the number of cocktails that call for Peychaud’s bitters is not particularly long, many of those that do are true classics: Sazerac, Vieux Carre, and Pendennis Club Special.
When I heard that Stephan Berg and Alexander Hauk were going to be bartending for a special event sponsored by Cask at Bourbon and Branch and that they would have their new Creole Bitters with them, how could I not stop by and ask for a Sazerac?
The proprietors at Bourbon and Branch, even bent the rules, and let me take a photo!
From my taste of their product in a Sazerac, I certainly hope it makes it through the approval process quickly. My bottle of Peychaud’s is getting a bit low and after tasting the Creole bitters, I know which bitters I would like to buy next.
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.