Matt and Michele came over, and she ordered the Sazerac d'orange as her single allowed drink (lest she start catfights with the other women there). I developed the Sazerac d'orange to make a respectable cocktail for my Sazerac-averse then-girlfriend, Julietta. It's just a Sazerac with the addition of Regan's orange bitters and an orange twist instead of lemon. Because I'm trying to utilize my Berber syrup, a simple syrup combined with a number of indiginous north-African spices, I made a
Berber Sazerac
1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters
Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.
Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks.
This cocktail was (predictably) spicier than it's Sazerac base, and that in a pleasant, interesting way. Was it better than a Sazerac? Of course not. But was it a fun supra-Saharan sidetour? Yes.
Berber Sazerac
1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters
Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.
Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks.
This cocktail was (predictably) spicier than it's Sazerac base, and that in a pleasant, interesting way. Was it better than a Sazerac? Of course not. But was it a fun supra-Saharan sidetour? Yes.
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