An Excellent SAZERAC Riff, the Colonial Ties
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Published 2024-06-12
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COLONIAL TIES - a riff on the Sazerac
Eric Alperin, The Varnish
A split base of Jamaican rum and rye whiskey feature in this Sazerac-esque drink by Eric Alperin of The Varnish bar. The first thing you'll notice as you raise the glass are notes of bright citrus and anise, closely followed by rich and funky tropical fruit on the nose courtesy of the Jamaican rum.
INGREDIENTS
- 1 brown sugar cube
- 2 dashes orange bitters
- 1 barspoon soda water
- 1 oz (30 ml) rye whiskey
- 1 oz (30 ml) Jamaican rum
- absinthe, rinse
All Comments (21)
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🥃 How do you like your SAZERAC? Rye? Cognac? Split base? 📕 Buy my book, Steve the Bartender's Cocktail Guide: bit.ly/STB-cocktail-guide
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Sazerac is one of the few classic whiskey cocktails I like. There are potentially endless variations. Had one recently with pomegranate and pine syrup added. Delicious. I like the idea of this tropical version. Looks good 👌
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Split base rye and cognac for sure - best of both worlds. Using an atomizer is much better for the aroma and preferred over a rinse but I still sometimes add a bar spoon of absinthe to the glass to still get a little bit of the flavor.
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Nice one Steve. If one would find the xaymaca still too overbearing, try Appleton estate 8 year. Some of my friends find the typical Jamaican Funk a bit too funky.
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Fantastic drink one of my favorite riffs on the Sazerac. I make mine at home with a split in the bitters mixing chocolate and orange and use a rye that has a 100% rye mash bill thats bottled in bond and usually go for Appleton 12 year for the rum i also tend to put a couple of dashes of absinthe in the drink and use a Demerara syrup to mix it in fully then serve neat in the absinthe rinsed glass. I also use an atomizer for the rinse and always do the lemon garnish.
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Love you, Steve. This is for the algorithm.
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I think Sazerac is my favorite drink ,but I never thought with rum and rye. Giving this a try might still sneak the peychauds bitters in though
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Here in the USA the less expensive 'brown sugars" are, as you said, refined white sugar with molasses added back in. However you can also buy 'true' brown sugar which is also cane sugar but has been refined to a lesser extent and consequently is brown in color and more flavorful. Cheers. Will have to try this with the rum.
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I always use simple for stuff like this because I hate getting little sugar crystals in there, seems easier too. Drink sounds fun! Also I blend dye and cognac in my sazeracs, though I've made smokey scotch sazeracs that I like a lot as well!
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I need my sugar. I’ve made a simple syrup from raw sugar and it’s delish. But it does add a little more dilution that you may not want.
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The music playing quietly in the background in this video sounds like there's a novelty car horn outside constantly going off
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Thanks for the reminder. Had earmarked this one now this might be the push to get it done.
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Just tried this with Kaniche Fiji XO rum. Tastes great. The Fiji rum has a smith and cross vibe yet not so strong.
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Love a split-base Sazerac. This sounds great.
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What about a demarara simple syrup instead
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This sounds great!
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Bought the book and it's great!
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I split my Sazerac Rye/Cognac. I will be trying this cocktail!!!
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Love a Sazerac, so need to try this one!
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Nice one, cheers!
