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.
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.