Earlier this week we sweetened things up with our Sazerac cocktail syrup. We even drizzled it over ice cream! I suppose it’s only fitting that we use it in the drink itself. This historic cocktail is traditionally sweetened with sugar, which I subbed-out for our syrup. It’s amazing how such a simple variation can impact the texture and flavor of a drink. The thickness of the syrup makes for a richer mouthfeel, while the added flavor amplifies that classic Sazerac taste we all know and love.
INGREDIENTS
- 2 oz rye whiskey
- 1/4 oz Sazerac syrup (see recipe in notes)
- 2 dashes Peychaud's bitters
- 1/4 oz absinthe
- lemon peel for garnish
INSTRUCTIONS
- Place a single old fashioned glass in the freezer for 5 minutes to chill. Meanwhile, add rye whiskey, Sazerac syrup and bitters to your mixing glass.
- Remove your old fashioned glass from the freezer and add the absinthe. Swirl the absinthe around the inside of the glass until the entire surface has been coated. Shake out any excess absinthe.
- Add ice to your mixing glass and stir for a full 30 seconds.
- Strain into your chilled old fashioned glass. Cut a small peel of lemon and delicately pinch over the top of your cocktail to release the oils. Discard the peel, or drop it into your drink for garnish.
NOTES
Click here for the sazerac cocktail syrup recipe.(images by HonestlyYUM)
Flipping what the heck! This is so clever, I never would have thought to concentrate the flavors in a syrup like this. I much prefer this idea to the usual sugar cube or powdered sugars often used in Sazeracs (I hate that sweet final sip from the bottom of the glass). Trying this! Thanks Todd!
sign me up! this looks delightful.
One classy and delicious cocktail Todd!
Cheers,
J+C
You guys and your gorgeous cocktails are kiiiiiiiilling me! Now… I need a drink!
I love Sazerac cocktails! I guess I never realized the recipe was so simple because the flavor always seemed so complex. Maybe from the bitters? This will make for a great Friday happy hour cocktail today!
Seems like a worthwhile weekend mini-project! Yum is right!
Thank you Sarah. Indeed!
Friday cocktail! Can’t wait to try it.
Amy
http://www.stellasaygo.com
Cocktail syrups, huh? Sound so good!
Thank you Ashley. They are!!
As always, really gorgeous photography, Todd. And any drink with rye (or bourbon) is right smack in my comfort zone! I think this is on my weekend cocktail list.
I do have questions about absinthe though..what is it? I’m assuming that it must impart a very strong/intense flavor as you use such a small amount and just to coat the glass/then dump it out. Wasn’t it illegal at one point? And, is it easy to find? Sorry for so many questions, I’ve just been curious about it and am not really sure I’ve ever had absinthe (to my knowledge anyway).