Sunday, November 28, 2021

Saz Who? (Death & Co. Recipe)


Is it a Sazerac when it is made with rum and pear brandy? If you also use Peychaud's bitters and serve it with a hint of absinthe. 

The overall effect of adding pear brandy instead of the usual rye or cognac is the benefit of fruity softness. Catoctin Creek pear brandy is pretty strong stuff, but it has a soft nose and pear flavors that come from distilling fruit juice. That goes great with a soft Guyana rum like Hamilton 86. The rest of the recipe should look familiar to Sazerac fans. The one difference is that the glass is not rinsed with absinthe, but the liquor has several dashes of absinthe in it.

  • 1 1/ 2oz. aged rum (Hamilton 86 Demerara River used)
  • 1/2 oz. pear brandy (Catoctin Creek used)
  • 2 dashes absinthe
  • 1 tsp. demerara syrup
  • 4 dashes Peuchaud's bitters
  • 1 dash Angostura bitters
  • lemon twist

Stir all ingredients in a mixing glass with ice. Strain into an Old Fashioned glass. Twist a lemon zest over the glass and discard. 

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