cocktail
Demerara Sazerac
The Sazerac, a New Orleans classic, gets a refreshing update with demerara syrup, which contributes a warm, molasses-like sweetness. This subtle change brightens the herbal notes and works beautifully for Easter brunch — it's a nod to tradition while embracing the season's spirit.
Do Ahead
Prepare demerara syrup up to a week in advance and refrigerate; chill the glass right before use for best results.
Ingredients
- 2 oz rye whiskey
- 0.25 oz demerara syrup (Made by dissolving equal parts demerara sugar and water.)
- 4 dashes Peychaud's bitters
- 1 dash Angostura bitters
- Absinthe, for glass rinse
- Lemon peel, for garnish (Expressed and discarded.)
What Done Looks Like
A properly stirred Sazerac will look clear and bright in the glass, without cloudiness or ice shards. Feel for a chilled outer surface on the mixing glass before straining, ensuring the drink is cold enough for proper balance and flavor.
Instructions
- 01 Chill a rocks glass by filling it with ice and water; set aside.
- 02 Combine rye whiskey, demerara syrup, Peychaud's bitters, and Angostura bitters in a mixing glass. Add ice and stir until well-chilled, about 20 seconds.
- 03 Discard the ice and water from the rocks glass, then rinse the glass with absinthe by swirling a small amount around and discarding the excess.
- 04 Strain the cocktail into the prepared glass, ensuring no ice passes through.
- 05 Express a lemon peel over the drink to release its oils. Discard the peel and serve immediately.
If It Goes Sideways
- Cocktail tastes too sweet, adjust the amount of demerara syrup slightly when trying again.
- Drink feels flat and harsh, stir longer to achieve proper dilution before straining.
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