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Sage Sazerac
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Sage Sazerac
Serve in an Old-fashioned glass
| 1⁄6 oz | Pastis |
| 3 fresh | Sage leaves |
| 1 2⁄3 oz | Birch spirit/birch eau-de-vie |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 drop | Angostura Aromatic Bitters |
Garnish: Fresh sage leaf
How to make:
Rinse chilled glass Pastis and set aside. MUDDLE sage in base of stirring glass. Add other ingredients, STIR with ice and fine strain into the pre-rinsed glass over fresh ice (preferably a chunk of block ice).
Review:
Subtle notes of pine, pastis and sage combine in this pre-dinner sipper of a cocktail.
History:
Adapted from a drink created in 2017 by Jason Knowles at Hixter Bankside, London, England. His original recipe uses Tarquin's Cornish Pastis and sage infused sugar syrup.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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I'd agree that getting the balance of bitters and spirit to sugar is critical - the above worked fine for me for a first go, although I might try dialling back the sugar syrup a touch next time around (and probably find the above measures were right in the first place!)
I used Fierfield birch spirit from Eire, instead of Freya - gives it a whiskey twang that worked an absolute treat for me!