So I got my order of bitters in the mail yesterday, and decided to try making the legendary Sazerac. I had heard many extolling the virtues of the Sazerac, and felt like I was missing out on a transformational cocktail experience. I had tried a version of it with Angostura replacing the Peychaud’s bitters, and it was pretty good, but not sensational.
So in the evening, I assembled the drink, rinsing the glass with absinthe, mixing the bitters with simple syrup and Peychaud’s bitters before mixing with rye and chilling.
Can I just say…. best …. cocktail …. ever!!!
The Peychaud’s bitters really do make a difference, and the subtle play of the bitters with the oils from the lemon twist perfectly balance the flavours in the rye. Sort of like an old fashioned, but better!