VA Spirits Month Recipe: Sazerac
We’re rounding out our VA Spirits Month Recipe with a classic: The Sazerac. The Sazerac is widely regarded as the oldest known American cocktail, and seeing as Virginia is America’s oldest state–we thought it was a good fit for this project. Sazeracs are usually made with rye whiskey, but when we laid our eyes on Lost Whiskey’s High Rye whiskey, we knew it would be just right.
About Lost Whiskey Club
Lost Whiskey Club is a distillery in Fairfax, VA that caters to whiskey enthusiasts. Its ambiance is cozy, with reclaimed wood accents and leather seating. The focus here is on quality whiskey made using traditional methods and top-notch ingredients. From high rye bourbons to small-batch single malts, they offer a diverse range of spirits. Visitors can attend tastings, tours, and educational events to learn more about whiskey. The distillery also supports local businesses and participates in community events. We loved using their High Rye whiskey in this cocktail.
For the bitters, we used the Blackwater Bitters from Bullock Distillery in our neighboring state, West Virginia. Using high quality ingredients really does create the best cocktail, so we recommend buying local, quality products whenever possible!
PrintSazerac
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
- Category: DRINK
- Cuisine: American
Ingredients
- 1/4 oz of Absinthe
- Cinnamon stick
- 1 tsp sugar
- 2 oz High Rye Whiskey from Lost Whiskey Club
- 4 dashes Aromatic Bitters from Blackwater Bitters
Instructions
- Rinse the glass with absinthe. Discard. Ignite the tip of a small piece of cinnamon, and place it in a small metal or non-flammable container and invert the glass over top. Allow the smoke to fill the glass while you prepare the cocktail.
- In another glass or Boston shaker–muddle sugar, water, and bitters until combined. Gently pour whiskey into sugar and bitters mixture, stir to combine. Add ice and gently stir to chill.
- Add a few ice cubes or a whiskey rock in the cinnamon smoked glass and strain cocktail over the fresh ice. Cut a thick peel from a citrus, like lemon or orange, for a garnish, being sure to twist it over the cocktail to express the oils from the rind (the surface not the pith side.)
- Run the top of the lemon peel around the rim of the glass and wedge next to the whiskey rock. Be sure to get the aroma of the cinnamon smoke before sipping. Enjoy
*Special thanks to Alastair Colquhoun for the recipe
