Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Pasted from Instagram so forgive the hash tags.
The original #sazerac used #cognac instead of #rye in the mid-1800s and was sold as a tonic for stomach ailments (I say hangovers) by the #Peychauds, who made the bitters from a family recipe from their Haitian ancestors and sold the "medicine" in their apothecary. A blight struck cognac grapes and made cognac rare, so Maryland-style rye replaced cognac in the tonic. They also would have used true #absinthe and not the later official rinse #herbsaint (a pastis lacking wormwood and named after an anagram of "absinthe," which became banned until recently). I bought some cognac to cook with and figure the original, lesser version of the Sazerac was a perfect way to get rid of it. A really good way to make this drink is with Pierre Ferrand 1840, which is a cognac styled for the period. A really good way to make a sazerac is with Rittenhouse Rye and real absinthe. -
Woodinville Rye, Washington state. Picked this up while visiting the in-laws about a year ago. Didn’t visit the distillery unfortunately but this stuff is very nice. Definitely on the herbal side of the rye spectrum (cinnamon, clove, dill, etc). If you’re in their distribution range give it a try.
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A really good way to make a sazerac is with Rittenhouse Rye and real absinthe.
Arguably the best whiskey cocktail. I'm very skeptical of most bartender's ability to make a decent Old Fashioned, so I usually end up ordering a Sazerac because I feel like there's less room for interpretation and fewer bad habits that come out in the drink. I can't tell you how many times I've seen an Old Fashioned made by muddling oranges and crappy cherries, filling the glass with ice, and topping it off with club soda. No thank you.
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A really good way to make a sazerac is with Rittenhouse Rye and real absinthe.
Arguably the best whiskey cocktail. I'm very skeptical of most bartender's ability to make a decent Old Fashioned, so I usually end up ordering a Sazerac because I feel like there's less room for interpretation and fewer bad habits that come out in the drink. I can't tell you how many times I've seen an Old Fashioned made by muddling oranges and crappy cherries, filling the glass with ice, and topping it off with club soda. No thank you.
Exactly. They'll as often fuck up a Sazerac as give you a blank stare when you order it, unless you're somewhere with a proper bar program, but at least there's less TO fuck up. Even aside from that, I find it to be the best damn cocktail there is.
I remember the bartender at Mountain Standard in Vail expressed lemon rind over my Sazerac and then discarded the rind instead of throwing it in. I could have kissed the man for knowing even that little detail of how to REALLY make the drink.
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Knob Creek vertical tasting. 10, 12, 13, 14 year single barrel, barrel proof. 12 is the best, 13 is darn close. 10 underdelivers on the nose. 14 is over oaked.
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We don't like blood orange, and I think Brandi must've thought that she was buying clementines. So, since they're too sweet for me to otherwise enjoy, made a simple syrup with the innards and torched a twist of the rind over the old fashioned I made with it for the save. Necessity, the mother of invention.
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It's decent. Worth the $35 I found it for. The Stitzel-Weller connection seems tenuous at best.
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Same here @Jett129 , World of Wines sometimes has crazy low prices.
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Baltimore Spirits Company Epoch Rye. Won double gold at SF competition if memory serves. Only way to get it reliably is to go to distillery on release day (which I did today). A nice craft rye, some unique notes. Definitely on the herbaceous end of the rye spectrum (basil, dill), very little of the rye spice you generally expect from a younger whiskey. The finish is quite nice. About 30 seconds after you swallow you get the impression that you swallowed honey 2 seconds ago, which is as weird as it sounds but in a good way. Glad I made the effort to trek into that hellish city to pick some up.
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We don't like blood orange, and I think Brandi must've thought that she was buying clementines. So, since they're too sweet for me to otherwise enjoy, made a simple syrup with the innards and torched a twist of the rind over the old fashioned I made with it for the save. Necessity, the mother of invention.
It's Friday. Revisited the above with half and half orange and ango bitters, and deleted the peel. Worked out great, but perhaps the doubling of the bourbon has something to do with it.
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You and me both, my man. Seems like you're handling it well, or at least classily.
Ginger apple fizz for me (to lazy to photo):
2oz apple brandy (Lairds Bottled in Bond)
1oz lemon juice
1 tsp maple syrup
Shake the above with ice and strain
Top with ginger beer
