Sazerac Cocktail (Wild Turkey Rye)

Sazerac Cocktail 7 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.

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Sazerac Cocktail.
1 Lump of Sugar. (Generous Bar Spoon Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Wild Turkey Rye)

Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte) and squeeze lemon peel on top.

So this whole cocktail thing kind of started with the Sazerac.

I’d read about them and heard the stories, but had never really had one. Even tried to make myself one or two.

When we traveled to New Orleans for my birthday a few years back, we kind of went on a Sazerac quest. Ordering them at whatever bars would make them for us. Some good, some bad, but most not outstanding.

However, when I ordered one at d.b.a. on Frenchman Street the young bartender bothered to ask me which Rye Whiskey. When I asked for her recommendation and she said, “I’ll make it with Wild Turkey Rye, if you don’t mind,” I knew I’d found someone who thought like me.

I really like Wild Turkey Rye for drinks like Old Fashioneds and Sazeracs. There’s just something about its brawny character that especially works for me in “naked” cocktails.

So far, I’d put this as my second favorite Sazerac Cocktail of the month.

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 (Pikesville Rye)

Sazerac Cocktail 1 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.

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Sazerac Cocktail.
1 Lump of Sugar. (1 lump demerara sugar)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Pikesville Rye Whiskey)

(Soak sugar cube with bitters, muddle in mixing glass and…) Stir well and strain into another glass that has been cooled, add l dash Absinthe and squeeze lemon peel on top.

This is the first Sazerac, and I followed the Savoy recipe to the letter.

Interestingly, I was reading somewhere or another about sugar. It always seems semi authentic to muddle a sugar cube, but in point of fact, it’s not very 19th century at all. In Olden Tymes, sugar would have been cut or ground from a loaf, not formed into sugar cubes. Odds are, most bartenders in the 19th century would have been using some version of gomme or simple syrup.  Possibly finely ground sugar.  Sugar cubes would have been the province of tea parties and the upper class, not most bars.

In fact, according to the wikpedia article on Henry Tate, it was not until 1872 that, “he purchased the patent from German Eugen Langen on a method of making sugar cubes, and in the same year built a new refinery in Liverpool.”  Langen may invented his patented method for forming sugar cubes a bit earlier than this, but as far as I know cubes were not widely distributed before Tate’s introduction.  Yes, the same Henry Tate whose name now graces a rather nice art gallery in London.

Pikesville and the muddled cube make for a somewhat average, if not spectacular, Sazerac.  Interestingly, I’ve recently heard rumors that Pikesville and the 80 proof version of Rittenhouse Rye Whiskey are the exact same whiskeys, just packaged in different bottles.  Hmmm.  Perhaps a side by side blind tasting is in order.  Though this Sazerac did actually kill my bottle of Pikesville.

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.