This weeks cocktail is a Sazerac riff inspired by the Sazerac Cocktail served at the Pacific’s Edge Restaurant at the Hyatt Carmel Highlands. I usually find Rye cocktails a bit heavy-handed and for some reason they can really be a night ender. Give me a glass of pure Gin and I’m totally fine… so that science. I was pleasantly surprised by this particular drink and have made my best attempt to recreate it.
This recipe is a bit more of an easy drinker than the original Sazerac cocktail. I’ve added lemon juice to help dilute the heaviness of the Rye and used simple syrup just to help create a lighter base color and I find a better distribution of sweetness compared to the traditional sugar. Not only is this version a little more refreshing, but it also has the prettiest color thanks to the bitters.
2 oz. Michter's Straight Rye
.5 oz. simple syrup
.5 oz. lemon juice
.25 oz. Emperor Norton Absinthe Dieu
3-4 Dashes Peychaud's bitters
Rim with lemon rind
Garnish with caramelized lemon slice
Combine the Rye, simple syrup, lemon juice and bitters in a mixing glass, stir. Rinse a chilled low ball glass with the absinthe, pour out excess. Place a large ice cube into glass and then pour in the rest of the cocktail. Rim the glass with a lemon rind and enjoy.