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  1. #11

    Re: A Sazerac Sazerac

    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!).
    Tim

  2. #12
    Bourbonian of the Year 2011
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    Sep 2002
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    Re: A Sazerac Sazerac

    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

  3. #13
    Bourbonian of the Year 2011
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    Re: A Sazerac Sazerac

    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

  4. #14
    Taster
    Join Date
    Oct 2004
    Location
    Massachusetts
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    53

    Re: A Sazerac Sazerac

    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.

  5. #15
    Virtuoso
    Join Date
    Jul 2006
    Location
    Harrison Township, MI
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    1,385

    Thumbs up Re: A Sazerac Sazerac

    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
    "So long as the presence of death lurks with anyone who goes through the simple act of swallowing, I will make mine whiskey"

 

 

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