MikeK Posted November 24, 2006 Share Posted November 24, 2006 Happy Thanksgiving everyone!As I sit here trapped in the house by a monsoon, I've been enjoying my own interpretation of the Gillman Sazerac.* Pour a small amount of Sambucca into a snifter and swirl around. Dump any excess.* Add 1 tsp maple syrup.* Add 2 oz. Four Roses SB or other high-rye bourbon.* Add 1 tsp Stirings Blood Orange bitters (don't know how this rates in the world of bitters, but it looked interesting).* Swirl vigorously, sniff, sip, enjoy.Marvelous! Link to comment Share on other sites More sharing options...
Gillman Posted November 24, 2006 Author Share Posted November 24, 2006 Sounds great Mike. I don't know how bitter that quantity of bitters would be, I might have used a quarter teaspoon only, but it sounds very good.I have found that a low-rye bourbon just doesn't make it with this drink. You need a high rye bourbon or rye proper or a blend of rye and bourbon.Gary Link to comment Share on other sites More sharing options...
MikeK Posted November 24, 2006 Share Posted November 24, 2006 Gary,You brought up a good point that might freak people out about my above recipe. This brand of bitters comes in a fairly large bottle and I think is FAR less concentrated than most. A dash or 2 would hardly be noticed. At 1 tsp., I finally got a nice herbal undertone, reminding me of Chartreuse or Benedictine liquor. Link to comment Share on other sites More sharing options...
shaggy Posted November 29, 2006 Share Posted November 29, 2006 I picked up some Angostora bitters last week and decided to make a Sazerac. I have some Absinthe that my wife brought back to me from the Czech Republic. I used about a 1/4 teaspoon to coat the inside of a chilled glass. I mixed 2 ounces of Sazerac Rye Whiskey 6YO with a tablespoon of sugar and 1/2 tablespoon of bitters and added to the chilled glass. It was excellent! Link to comment Share on other sites More sharing options...
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