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Life - Taste - Recipes

Wednesday, Jan. 07, 2009

Winter Sazerac

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Prep time: 10 minutes
Serves: 1

Violet Hour mixologist Toby Maloney uses Old Overholdt Rye in this drink, as well as Herbsaint, an anise-flavored liqueur; substitute another anise-flavored liqueur if need be.

Maloney uses two types of ice, crushed and 1-inch cubes. You can use regular ice. Serve in a rocks or old-fashioned glass without ice.

• Ingredients:

Crushed ice

¼ teaspoon anise-flavored liqueur

2 ounces rye

1 teaspoon brown sugar coffee syrup, see note below

9 drops Peychaud's Bitters

Orange peel

• Instructions:

Put crushed ice and anise liqueur in one rocks glass. Pour rye, syrup and bitters in another rocks glass; stir. Add ice cubes to the rye mixture; stir. Throw out the crushed ice and anise liqueur from the first glass. Strain the rye mixture into the first glass. Twist orange peel over drink to release oils; discard peel.

Note: For syrup, stir 1 tablespoon each espresso and water into ½ cup brown sugar. It will be a thick mixture. Let steep overnight. Keeps for one week refrigerated.