A Sazerac Sazerac

[TNbourbon]

Attempted my first Sazerac today:

• 1/4 oz. anise abstract (didn't have any of the anise-flavored drinks)
• splash cold water over anise

Poured into a Maker's Mark julep highball glass, with three medium ice cubes then added:

• 1-1/2 oz. Rittenhouse BIB rye
• 1-1/2 oz. Paul Masson California brandy (didn't have a Cognac open)
• 1/2 oz PAMA (in lieu of simple syrup)
• 6 dashes Angostura bitters

Stir

Alas, I really don't know what it's supposed to taste like, but I'm quite enjoying it. I'm thinking this will be perfect for a hot, summer day (it's 88 in Middle Tennessee this March 25!).

[Gillman]

That sounds excellent, you have some pomegranate flavor added but that shouldn't matter. You can taste mine in Chicago, Tim, it now almost fills a regular-size Jim Beam White bottle. Same plan though as what I mentioned yesterday (half brandies, half bourbons mixed, triple sec for the sweet, bitters, Pernod). I find this one a bit sweeter than some I make and probably than some people will like but no problem there: just add a dash of bourbon, rye and/or brandy and it dries down nicely. Originally this cocktail was taken without ice (a number of manuals still specify this).

By the way the drink needs a moderate (at least) sweetness: it won't taste right otherwise.

Gary

[Gillman]

In other words, Tim, your essay, while technically faultless, could perhaps stand a little more sweetness. Just a suggestion. Pama is not that sweet (relatively).

Gary

[leebo]

I follwed the directions from the sazerac website. Fill a tall boston glass with ice and water to chill, then dump it out. I swirled anise based liquor in the chilled glass to give a good, yet background , notes to the cocktail, and then dump that out as well. I also finished with a generous twist of lemon , just spraying the oils on the surface. I have had good results with saz. jr and saz 18 yr.

[ACDetroit]

Leebo, dude your killing me!! That sounds so good I want to go home right now and make one.
Thanks for the directions, I will be giving this a try.

Tony