Monday, January 25, 2016

Sunset Cocktail: Carthusian Sazerac

Carthusian Sazerac

2 1⁄2 oz. Maison Rouge Cognac
1⁄4 oz. Green Chartreuse
1⁄2 tsp. Simple Syrup
St. George Absinthe rinse
2 dashes Hella Bitters Citrus
2 dashes Peychaud's Bitters
Lemon twist garnish

Add a splash of absinthe into a chilled coupe glass and swirl to coat the inside of the glass. Stir Cognac, Chartreuse, and Syrup with ice and strain into the Absinthe rinsed coup glass. Top with bitters and garnish with a lemon twist.

A little while ago I had the idea that I'd go back through a bunch of my old Instagram posts and repost a bunch of my old Sunset Cocktail pics to help pass the winter. Along with my weekly 52 Whispers from the Muse I'll be irregularly posting Sunset Cocktails. To start it off, though, instead of digging up one of my old pics, I took a new one.

I had a craving for a Sazerac and just got a new bottle of Cognac. The original recipe for a Carthusian Sazerac from the Saveur site calls for Rye Whiskey, as most Sazeracs do, and the omission of Peychaud's in favor of a Lemon Bitters. I've always loved Cognac Sazeracs and I couldn't bring myself to make a Sazerac without Peychaud's. It was like a fucking compulsion tho I had a feeling that this particular drink, in it's original form, might actually taste better...

...so I made another. Yes, theirs it is a better drink. So, the original as it appears on Saveur...

Carthusian Sazerac

2 1⁄2 oz. Rye Whiskey
1⁄4 oz. Green Chartreuse
1⁄2 tsp. Simple Syrup
Absinthe rinse
2 dashes Lemon Bitters
Lemon twist, for garnish

Stir rye, Chartreuse, and syrup over ice in a cocktail mixing glass. Add a splash of absinthe into a coupe glass, and swirl to coat the inside of the glass before discarding the absinthe. Strain rye mixture into glass; top with bitters and garnish with a lemon twist.

Something to be said for professionals who know ingredients better than us schlubs. Chartreuse is really a dynamic addition to a Sazerac and just using Citrus Bitters compliments it much better. At this point I realise that I've never had Chartreuse on its own so I may need to make pour some at some point.