It’s time for a mixology lesson. We’re going to teach you how to make a Sazerac.
Bulleit Rye Sazerac
1.25 oz Bulleit Rye
.25 oz Demerara Syrup*
3 dashes Aromatic bitters
Rinse:
Absinthe
Preparation:
Take 2 rocks glasses. In glass #1, put crushed ice and Absinthe. In glass #2, put Rye, Demerara and Aromatic bitters. Stir briefly. Add ice and stir. Throw out ice and absinthe from glass #1. Strain glass #2 into glass #1.
Twist lemon peel over drink then discard. This cocktail is served with no ice in the glass.
*Demerara Syrup is like simple syrup but made with raw sugar.
Demerara Syrup
2 parts RAW sugar (not white sugar)
1 part water
Preparation:
Bring the water to a boil. Dissolve the sugar into the boiling water, stirring constantly.
Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
Replacing white sugar with Demerara sugar (a raw sugar) is a popular alternative because it has a richer sugar flavor. The drawback to using this light brown sugar is that it will alter the color of cocktails and while the difference is noticeable, the taste makes up for it. Another option is to use turbinado or brown sugars.