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A South American Sazerac

The Sazeru

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The official cocktail of New Orleans is the Sazerac. Though originally made with cognac, the rye whiskey version is most popular today. The drink includes rye, sugar, bitters, and a rinse of absinthe. 

I created a simple spin on the Sazerac using pisco, unaged grape brandy from Peru or Chile with a robust earthy-grapey flavor. There are a few different types of pisco based on the grape variety distilled, but look for Quebranta or Acholado, the latter of which being a blend of several grape varieties. (These are the most common types of pisco so they should be easy to find.)

The name of the drink comes from combining “Sazerac” with “Peru,” of course.

While the Sazerac is typically served in a cold Old Fashioned glass, I like this one served up in a cocktail glass, as its pink color really stands out. But don’t let the pretty pink fool you – the drink packs a wallop. 

The color comes only from the Peychaud’s bitters that are native to New Orleans and essential in the Sazerac. Try to use a clear absinthe as opposed to a green one, such as the Kubler brand to allow the pink to shine in the drink.  

 

Sazeru
By Camper English

2 fl. oz. Peruvian Pisco (Quebranta or Acholado)
.5 fl. oz. Simple Syrup
1 Barspoon Absinthe (Use a clear brand like Kubler)
2 Dashes Peychaud’s Bitters

Stir all ingredients with ice until very cold and strain into a cocktail glass. 

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