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Sage Sazerac

Name: Sage Sazerac
Total time: 4 min
Cuisine: Cocktail
Ingredients: 5 ml Pastis; 3 fresh Sage leaves; 50 ml Birch eau-de-vie; 10 ml Sugar syrup 'rich' (2:1); 2 drop Aromatic bitters

Difford’s Guide

Discerning Drinkers (2)

Measurements in:

Serves:

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Ingredients
¹⁄₆ fl oz	Pastis
3 fresh	Sage leaves
1 ²⁄₃ fl oz	Birch spirit/birch eau-de-vie
¹⁄₃ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
2 drop	Angostura Aromatic Bitters

Garnish: Fresh sage leaf

How to make

Glassware

Serve in an Old-fashioned glass

Method:

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).

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

17.6 grams of pure alcohol

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.

Review

Subtle notes of pine, pastis and sage combine in this pre-dinner sipper of a cocktail.

Ricard Pastis 750ml - makes 150.5 cocktails
$37.99 $0.25 per cocktail Ricard Pastis image

Monin Pure Cane Syrup (US) 750ml - makes 75 cocktails
$14.99 $0.20 per cocktail Monin Pure Cane Syrup (US) image

Angostura Aromatic Bitters 120ml - makes 999+ cocktails
$13.99 $0.01 per cocktail Angostura Aromatic Bitters image

$0.46 per cocktail*

Makes a minimum of 75 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Paul Holdsworth Premium Member 4y

Love this. Herby, resinous, grown-up.
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!

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