Sazerac
Where classic meets comfort: Crafting cocktails to warm your winter nights.
The Sazerac is more than a cocktail; it’s a liquid heirloom steeped in history, perfect for cold winter evenings. Imagine a snowy night, a fire crackling in the hearth, and the amber glow of your drink swirling in a heavy glass.
The Sazerac feels like a conversation with an old friend—familiar yet endlessly intriguing, and perfectly suited for New Year's Day when you want something with a bit of history and sophistication. The marriage of rye whiskey's spice, absinthe's ethereal kiss, and the Peychaud bitters' herbal depth weaves a story of warmth and resilience, much like winter itself. Ours features the Lot 40 Single Copper Pot Still Canadian Whisky, crafted in small batches using 100% rye grain in Ontario, Canada. A sugar cube dissolves slowly, as if savouring its own transformation, sweetening the drink and softening the edges of the season—a gentle reminder that the best beginnings don't need to be rushed.
This isn’t a cocktail you rush; it’s a moment of pause.
As you sip, the world outside may freeze, but the Sazerac wraps you in its comforting embrace. Each sip is a celebration of craftsmanship, a tribute to the timeless beauty of simplicity. In the stillness of winter, the Sazerac becomes a ritual—building tradition and finding solace in the present. It’s a drink that reminds us that even in the coldest months, warmth can always be found, one sip at a time.
Lot 40 Canadian Whiskey Sazerac
Ingredients
- Absinthe, to rinse
- 1 sugar cube
- 1/2 teaspoon cold water
- 4 dashes Peychaud's bitters
- 2 1/2 oz. rye whiskey
- Lemon peel, for garnish
Instructions
- Rinse a chilled coupe glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters.
- Add the rye whiskey (we used the Lot 40 Single Copper Pot Still Canadian Whisky, but use your favourite) fill the mixing glass with ice and stir 15–20 seconds, until well-chilled.
- Strain into the prepared glass.
- Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
Notes
Recipe credit: Food & Drink Magazine
