Start the year right with the Sazerac
Adieu eggnog, Champagne, mulled wine and punch. It’s January, and we’re counting calories, joining gyms and imposing moratoriums on anything made with peppermint schnapps.
But don’t put away the cocktail shaker yet. There’s room, surely, for a sensible drink. No cream, no bubbles, no strange amalgams of booze—just a little whisky, some bitters and a judicious amount of sugar. (Your choice: one lump or two.)
“A Sazerac is the perfect winter cocktail,” says Anne Sebranek, a bartender at the Greenbush Bar. “It warms you from the inside out.”
It’s also delicious. Notes of citrus, anise and nutmeg come on the heels of the cocktail’s warm, sweet kick. Served straight with a lemon twist, it’s a drink for sipping.
The cocktail’s one indulgence is absinthe, which is rolled in the glass and then tossed out. Absinthe is expensive, though, so if one of your New Year’s resolutions is to pinch pennies, a dash of Pernod will do.
Dash absinthe or Pernod
5 dashes Peychaud’s bitters
3 dashes Angostura bitters
2 oz Sazerac rye
Blue agave nectar or 1 or 2 sugar cubes
Roll absinthe or Pernod in a tumbler, coating all edges; toss out. Add remaining ingredients to a separate tumbler filled with ice. Stir; strain into first tumbler. Garnish with lemon twist.
Recipe courtesy of Greenbush Bar, 914 Regent St., 257-2874.
Find more Hip Sips recipes here.