#sazerac

Uncover the origins of the iconic Sazerac cocktail, a timeless classic from New Orleans steeped in history.

The "Sazzy Razzy Split", a split base sazerac with banana. Spirit forward with fruity undertones. Very rich.

Recipe:

Rinse a lowball with absinthe and toss before pouring in the drink

In a mixing glass, stir

20ml rye whiskey

20ml bourbon

20ml cognac

20ml crème de banane

4 dashes peychaud's or creole bitters

1 dash angostura

1 dash orange bitters

My true passion in alcohol are amari, the Italian bitter liqueurs. I rarely talk about them here, as I tend to drink them straight, but they are my first and final love. Hell, my initial foray into home bartending was because a much younger and dumber me bought amaretto instead of amaro and needed to find something to do with the bottle.

Long niche, amaro is starting to get the respect it deserves from the bartending scene (one could fairly say this process has been well underway for a while). Still, there's one drink that's a test of an amaro enthusiast's true passion, shelf space, and wallet: Amor y Amargo's 8 Amaro Sazerac.

1/4 oz Aperol

1/4 oz Amaro dell'Erborista

1/4 oz Vecchio del Capo

1/4 oz Averna

1/4 oz Amaro Montenegro

1/4 oz Cynar (subbed Cynar 70)

1/4 oz Amer Nouvelle (subbed Bigallet China-China)

1/12 oz Green Chartreuse

1 dash orange citrate (subbed Ango Orange)

2 dash Peychaud's

Rinse glass with chartreuse. Shake all other ingredients over ice, strain, serve up, garnish with lemon twist.

People call this a flex drink, because it is. It is quite strange how this does actually seem to resemble a sazerac in taste, at least partially. And it's not just the Peychaud's. The most detectable individual note is the smokiness of the dell'Erborista, but it comes together quite wonderfully overall.

There's a lot of debate on the proper recipe, but this seems to be the one with the most support from AyA's barstaff:

The Sazerac

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