Sunday, November 17, 2019

marilou sazerac

3/4 oz Rye Whiskey (Sazerac)
3/4 oz Cognac (Courvoisier VS)
1/2 oz Laird's Apple Brandy (Laird's Bonded)
1/4 oz Demerara Syrup
6 dash Peychaud's Bitters

Stir with ice, strain into an absinthe-rinsed rocks glass (Butterfly Absinthe), and garnish with a lemon twist.
Two Sundays ago, I returned to Maxim article on Sazerac riffs to make the Marilou Sazerac. I first learned of New Orleans' Bar Marilou through the Brave Margot Jungle Bird riff this summer, so I was definitely excited to try Sam Perez's three spirit Sazerac. His take on the Sazerac welcomed the nose with a familiar aroma of anise-herbal and lemon oil. Next, a semi-sweet malt sip slipped aside to rye, apple, Cognac, and anise flavors on the swallow. While there were no curve balls here, the complex spirit base added a lot of depth to the standard formula.

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