Sazerac Riff #1
Sazerac is one of the oldest, simplest and flavorful cocktail which traditionally has bitters , sugar and rye bound together with an absinthe rinse. The simplicity of the template provides infinite creative riff opportunities.
Ingredients
2 oz Japnesse Whiskey ( using Nikka from the Barrel )
Bar spoon of Coffee liquor for rinse ( using Mr Black )
Bitters ( using Tropic Bitters from Antimixologist )
1 -2 Demerra Sugar Cube
Steps
Put a bar spoon of Coffee liquor in you Old fashioned glass or Brandy snifter, and thoroughly coat the entire glass. Discard or sip up the extra. Keep the glass aside
Add the sugar cubes in the the mixing glass and 8-12 drops of the bitters
Muddle the sugar cubes and the bitters
Add the whiskey and stir for few seconds
Add ice and stir till preferred dilution and chill
Pour into your previously coated glass, with or without ice
Paired With
75% Belize from Ritual Chocolate
This 75% dark chocolates made with Maya mountain cacao from Belize from the beautiful state of Utah is another classic bar with big cherry, ripe fig and tobacco notes that linger for a long time .
This riff on a fall favorite cocktail, aka the Sazerac turned into an interesting experiment of creating a cocktail to experience something that balances the tobacco and earthy notes of the chocolate. Switching out the rye with Japanese Nikka from the Barrel and switching the absinthe rinse with coffee liqueur rise , the highlight complement was the bitters. I used a dozen drops of tropical bitters from dear Santiago (Antimixologist). Using the Coffee Liquor as a simple rinse ( thank you Ruari from Bonnevillecocktail for the idea) creates a super interesting combination with the fruity flavors of the bitters which shine and jive with the chocolate.