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Tag Archives: sazerac

Day 285, Cocktails 283, 284 & 285

Nothing like a trip to Bryant’s to get caught up!  Brother Mark and I (along with another of Mark’s friends) stopped by there not too long ago for a Men’s League night.  We were delighted to find Emily, Michael and Katie Rose behind the bar.  That always means good things are in store for us!

My first was an effort from Emily, and it was fantastic!  Named the Robin’s Nest (see the picture), she used Hendrick’s gin, Domaine de Canton liqueur, lime juice, rich syrup and muddled cucumber, salt and pickled ginger to create a dazzling mix of ginger and cucumber flavors.  The rich syrup is fuller and, well, richer – and is made with demerara sugar instead of the regular white sugar I use in my bar syrup.  This was an outstanding drink from Emily and if you walk ito Bryant’s and find her behind the bar you really need to try one of these.

Next up was a no name cocktail from Michael that he put together to satisfy my craving for something in rye and orange flavors.  His cocktail included Sazerac rye whiskey, Aperol, orange bitters and Lillet Blanc.  A very tasty cocktail, this one had just the right mix of sweet orange and floral flavors that complimented the Sazerac extremetly well.  I enjoyed sipping this one as we bantered with each other and the other patrons at the bar.

My last drink of the night was a Katie Rose effort, and she put together a fantastic effort.  Following up on my rye and orange inclination, she used Sazerac rye, Aperol, Punt e Mes, Cynar, Reagan’s bitters, Angostura bitters and lemon juice.  You would think between the bitters, Cynar and Punt e Mes that this would be a very bitter, difficult drink.  It wasn’t, though.  The Aperol helps sweeten it back up, counteracting the bitter flavor of the Cynar (which is a liqueur made from artichoke among other things) and the Punt e Mes, which is a bitter Italian vermouth.  The flavors in this cocktail are bold and strong, yet also work well together, creating a taste explosion in my mouth.  Well done Katie, especially considering she overcame a sprained thumb which made shaking painful for her.

If you are in Milwaukee and have not been to Bryant’s you really do need to try it out – you won’t be disappointed.


Day 100, Cocktail 99

Just got back from Greg and Pattie’s, and yes, I loved my Sazerac!  But as I expected, no else did.  Fortunately, I had already worked out Plan B, which worked out marvellously!  I’ve had several tequila – ginger combinations over the last three months and had decided to leverage that same combination again.  The twist tonight was using Domaine de Canton in place of ginger ale.  The result was quite tasty and well recieved as everyone had two rounds before we left for the night.


  • 1-1/2 oz tequila
  • 1/2 oz Domaine de Canton
  • 1/2 oz lime juice
  • lemon lime soda

In a mixing glass combine the tequila, Canton and lime juice with ice.  Stir to mix and chill.  Strain into a collins glass filled with ice and top with lemon lime soda.  Give it a quick stir, garnish with a lemon or lime wedge, and serve.

A very light and refreshing take on the mule style drinks, and it was enjoyed by all.  Good luck in New Orleans Katie!


Day 100 Cocktail 98

In New Orleans, that is.  Oh, don’t get me wrong, I could live there, but not before I’m independently wealthy and writing about cocktails becomes my primary avocation.  If I lived in New Orleans I don’t think that I could actually earn a living with the siren call of Bourbon Street, the tropical heat and humidity, the jazz, the food.

However, Katie, the daughter of our good friends Greg and Patty is doing just that.  A year removed from her graduation from UW-Lacrosse she is headed back to New Orleans this week for her new job with Habitat for Humanity.  Not only will she live in a great city, but she’ll be making a difference in many peoples lives.  My hat is off to you Katie!

Tonight we will be sending her off in style.  And what better way than to mix up a batch of Sazeracs.  The Sazerac is a New Orleans staple and is often credited with being the first cocktail.  The original Sazerac was actually cognac and Peychaud’s bitters and developed in the early 1800’s.  Just when the switch to rye whiskey was made is unclear, but the current incarnation uses rye instead of cognac.


  • 3 oz rye whiskey
  • 3/4 oz bar syrup
  • Peychaud’s bitters to taste
  • Pernod (or absinthe)

Fill a rocks glass with ice water to chill.  In a mixing glass muddle the bar syrup and Peychaud’s.  Add ice and the rye and stir.  Empty the chilled rocks glass and rinse with the Pernod.  Strain the contents of the mixing glass into the rinsed rocks glass.  Garnish with a lemon twist or float a lemon peel and serve.

To rinse a glass is simply to pour a small amount of the liquid called for in the glass, swish it about (like you are swirling wine before tasting it) and then dump the contents.  This is particularly effective with highly aromatic liqueurs at imparting just the barest hint of flavor,

This is a classic American cocktail and should be on your bucket list.  I know I’ll enjoy mine in a few hours, and I hope you do to!