The Sazerac Cocktail Kit
WHAT YOU GET
There’s some debate over whether the New Orleans-born sazerac was the first American thirst-quencher to meet the definition of “cocktail.” (For those of us who aren’t cocktail history buffs, that’s any beverage that combines alcohol, water, sugar and bitters).
But one thing’s very certain: The sazerac expertly balances spicy, savory, bitter and sweet in a way we just can’t deny. We’ve got everything needed to make this simple yet complex Southern favorite – but our twist is 100% born in New York!
Start with Catskill Distilling’s Defiant Rye, a smooth, peppery, exceptionally smooth whiskey with 65% rye a touch of sweetness from malted barley (both sourced from nearby farmers in upstate New York). Pair it with a few dashes of Hella Bitters’ Aromatic Bitters, a heady mix of warm spices, floral rose hips and a little wormwood root that macerate for two whole weeks. Then bring in Doc Herson’s stunning Green Absinthe to echo those same herbal, bitter notes – it’s backed by an anise flavor that’s a little more muted than typical absinthes, making way for nine other botanicals like wormwood, dried lemon and mint.
The three bottles in this kit are all “mini”,– the rye is 375ml, the absinthe comes in 100ml, the bitters bottle is pocket-size – so they fit just as easily in an already stocked bar cart as they do in a picnic basket or weekend getaway bag.
DID YOU KNOW
The original sazerac was made in New Orleans’ Sazerac Coffee House, with imported Cognac brandy, absinthe and bitters made down the street by a druggist named Peychaud (ring a bell?). A vineyard-destroying bug hit in the late 1800s and wiped out a significant portion of French wine production, so Americans turned to whiskey, which happened to be predominantly rye-based at the time.
OUR SMALL-BATCH SAZERAC RECIPE
In a mixing glass filled with ice, stir 2 oz Defiant Rye with ½ oz simple syrup and 2-3 dashes Aromatic Bitters. Strain into a chilled rocks glass rinsed with Green Absinthe (giant ice cube optional). Twist a wide lemon peel over the surface of the cocktail, then drink up!