Monday, March 3, 2014

Sazerac {Mardi Gras}


I was trying to come up with a Mardi Gras libation to serve with our Seafood Étouffée tonight. But even the thought of a hurricane glass makes me queasy...and I haven't been to New Orleans since before I had kids! Then I remembered that I've always wanted to try a Sazerac; I'm a sucker for anything with absinthe...and I already had some rosemary-thyme simple syrup.

The recipe I found called for whiskey or bourbon. Not being particularly savvy with either of those, I opted to get small bottles and make one with bourbon and one with scotch. Just to try it out. Here's my version of a Sazerac...

Ingredients 
makes one cocktail
ice cubes
just shy of 2 ounces whiskey
3/4 ounce simple syrup
3 splashes of bitters (I used some Bar Keep Fennel Bitters)
splash of absinthe (I used St. George)
lemon rind twist
Preparation

To make a simple syrup, place 1 cup granulated sugar and 1 cup water in a medium saucepan. Cook over medium heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.

Fill a cocktail glass with ice cubes, and set aside to chill.

Combine whiskey, bitters, simple syrup, and a few ice cubes in a cocktail shaker; shake to chill.

Discard the ice cubes from cocktail glass. Pour in a splash of absinthe, swirling the liqueur to coat the inside of glass. Rub lemon rind over rim of glass and drop rind into the glass. (Traditionally you discard the lemon rind, but I left it in.)

Strain whiskey mixture into prepared glass. Serve immediately.

Tasting notes: I used a 12-year Dewar's Blended Scotch Whiskey for one cocktail and Maker's Mark Kentucky Bourbon Whiskey for the other. Jake and I sipped and shared. The bourbon was harsher while the scotch was delightfully smooth. I loved the melding of the flavors between the fennel bitters, absinthe, and the lemon. I will definitely make this again...and won't wait till next Mardi Gras!

1 comment:

  1. I've never had one of these!! But anything with absinthe just sounds fun!

    ReplyDelete

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