REC: Sazerac Cocktail Without Absinthe
We have a bottle of rye whiskey going unused (we bought for Manhattans but prefer Canadian Mist) so when I saw this recipe, I thought, "Let's give it a try." Because we moved quickly forward on a whim, we made substitutions for some of the ingredients and still loved the resulting cocktail. We used Agave syrup for the double strength simple syrup, an Anisette rinse for the anise bitters, and a squeeze of fresh lemon juice floated on the top. It helped to read through the comment section. Colleen
SAZERAC COCKTAIL WITHOUT ABSINTHE
Serves 1
For the double-strength simple syrup
2 cups Demerara or turbinado sugar
1 cup cold water
For the Sazerac
6 dashes anise bitters or anise extract
1 1/2 ounces 100-proof rye
1/2 ounce cognac
1 teaspoon double-strength simple syrup
4 dashes Peychaud’s bitters
2 dashes aromatic bitters
2 dashes lemon bitters, for garnish
DIRECTIONS
Make the double-strength simple syrup
1. In a medium saucepan, combine the sugar and stir until all of the sugar is wet.
2. Place over medium heat and cook, stirring, until the sugar is dissolved, which should happen just before the syrup boils.
3. Let cool. Pour into a jar or covered container and refrigerate for up to 2 months.
Make the Sazerac
4. Coat the inside of an old fashioned glass with the anise bitters or anise extract and dump out any excess.
5. Stir in all the remaining ingredients except for the lemon bitters. Add an oversize ice cube. Sprinkle with the lemon bitters.
https://leitesculinaria.com/238886/recipes-sazerac-cocktail-without-absinthe.html
