1/4 oz Steen's Cane Syrup
1 dash Peychaud's Bitters
1 dash Angostura Bitters
Stir with ice and strain into a rocks glass pre-rinsed with Legendre Herbsaint Absinthe. Garnish with a lemon twist.
After the Diageo Happy Hour, Andrea and I strolled over to the Green Goddess to see if we could make a reservation for Friday night. When they replied that they do not take reservations, I asked if we could get a table for that night. Within 20 minutes, we had a table inside surrounded by various cocktail luminaries who also knew of the restaurant's wonders. While I do not like posting about drinks without exact proportion recipes, standard Sazerac proportions should yield a similar experience (see 2nd recipe in the link below). Moreover, this drink was too bad-assed not to write about it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghG_kTjZ_F6rZQIC1g_FOr4FGRLNedBUS4UeyJ8LBQSL-aEdDxQDixArJNl98vK1RzMX0Zmg1QtP9FkiPRX5DXCe2v4ppP8gbdiX10Oy6OUuHgl_AUDp_67E6V9tmkjKLKwmyKmJF477YN/s320/ddaysazerac2.jpg)
The Smith & Cross Rum donated a funky aroma that coupled well with the Herbsaint and lemon oil. The rum's bold taste was accented by the Peychaud's bitters and Herbsaint notes; moreover, the spirit's overproof nature increased the effect of these spice notes. Unlike the Sazerac I had last year in New Orleans at a non-Tales of the Cocktail event, this one was a slow sipper instead of an easy drinking heavily-sugared beverage. Not for beginners, but remember -- it simulates the austerity of wartime conditions!
2 comments:
If that's wartime austerity, bring on the goddamn war.
Decided! This will be my first cocktail tonight!
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