Classic Cocktail: Sazerac
2 oz Old Potrero Single Malt Straight Rye Whiskey
4 dashes Peychaud’s Bitters
1 dashes Angostura Bitters
1 Sugar cube
rinse Lucid Absinthe
Set aside an Old Fashioned glass filled with ice and water to chill. Once fully chilled, empty the ice and water out of it and rinse the walls of the glass with Absinthe. In a second Old fashioned glass muddle the Sugar and Bitters adding a few drops of water if needed to dissolve the Sugar. Add Whiskey and ice. Give it a stir and strain it into the Absinthe washed glass. Express the oils of a wide Lemon Peel over the drink and discard.
If you read the update post from the other day it mentioned that I finally added links to all of the non-original drinks that I’ve acquired and posted here over the last couple of years. With a bit of effort I was able to incorporate a new link menu plugin that allowed for the seamless addition of everything into a single, collapsible menu to save some space. Yay me.
Three drinks that were glaringly absent from that list of Acquired Cocktails are probably the two drinks I make the most for myself, The Manhattan, The Old Fashioned and The Sazerac. If you go back through my Instagram feed I’m sure there will be a bunch there but strangely I’ve never posted either one here. I even have “Categories” that I use to tag posts for the Manhattan, the Old Fashioned and the Sazerac but, until now, they didn’t show up in the tag cloud. There are a couple variations of each, like The Black Horse, the Abolitionist’s Old Fashioned and the Carthusian Sazerac, but no actual posts of the classics… unless you count “The Cocktail” I guess.
I decided to Cocktail Geek out and make this one the most ritualized way I know. I did try to make a video of the process but really wasn’t happy how it was turning out. Usually I just use a bit of Simple Syrup as it’s smoother, with a spray of Absinthe from my mister as it’s easier, mixed in one of my heavy bottomed mixing glass as it’s cleaner. Every once in a while though it is cathartic to make a ritual Sazerac with a sugar cube and a pair of Old Fashioned glasses. I still never dump out the excess Absinthe after the wash. As you can see in the screen-cap from the video-that-will-never-be, it drains into the glass I use to mix the rest of the ingredients. I roll the rinse glass over the muddled bitters and sugar before I add the Whiskey. Keeping the excess is a delicious Blaspheme I know that many of my colleagues in Absinthe practice as well.
