Caribbean Sazerac

Difford’s Guide
Discerning Drinkers (29 ratings)
  • Caribbean Sazerac Image

    Caribbean Sazerac

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Caribbean Sazerac image

Serve in an Old-fashioned glass

Ingredients:
1⁄6 oz White overproof rum (unaged Jamaican/funky)
1 2⁄3 oz Light gold rum (1-3 year old molasses column)
1⁄6 oz Rhum Clément Blanc
1⁄6 oz Monin Grenadine Syrup
1⁄12 oz Difford's Falernum liqueur
2 dash Orange Bitters by Angostura
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Orange zest twist (discarded)

How to make:

POUR overproof rum into frozen glass, swirl to coat inside and discard excess. SHAKE other ingredients with ice and strain into rinsed glass.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

A Caribbean-inspired riff on the classic Sazerac cocktail

View readers' comments

History:

Created by yours truly but heavily inspired by a recipe created in 2014 by Gareth Fearn at Alberts Bar and Restaurant, Manchester, England.

More cocktails by Gareth Edge

Nutrition:

One serving of Caribbean Sazerac contains 152 calories

Alcohol content:

  • 1.4 standard drinks
  • 27.82% alc./vol. (27.82° proof)
  • 18.9 grams of pure alcohol

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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John Hinojos’ Avatar John Hinojos
11th January 2022 at 04:34
Being a big rum fan, this is perfect. The Agricole rum replaces the absinthe. It is strong, sweet, as an after drink should be, and perfect in all ways. Will do again.
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Thomas Haberkamp’s Avatar Thomas Haberkamp
6th September 2020 at 15:42
This did not seem right as a Sazerac without some kind of absinthe! It was really good as written, but I did an absinthe rinse instead of the overproof rum, added a lemon peek twist and it really kicked it up a notch
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Looks like a Pina Colada and indeed tastes a lot like a Pina Colada but overproof rum, fino sherry and falernum ensure this is no ordinary Pina Colada

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Adapted from a recipe created in 2019 by Jason E. Clapham in Oxford, England

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