Phil's Superpower of Enthusiasm

A place to write about things I enjoy, for my own edification. Headphones, audio gear, albums, whiskey, wine, golden retrievers etc.

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Lawyer, unabashed nerd and geek. Purveyor and pusher of excellent sci-fi/fantasy, good food, and repartee. He/him. Dog dad/servant to @Goldendenali.

I’m experimenting with Amazon Affiliate status in an attempt to defray some of the costs of headphone reviews; Amazon links may be affiliate links (depending on whether or not I’ve figured out how to use them correctly). Please feel free to buy elsewhere; this is just one way to recoup the costs of this hobby.

Sazerac Cocktail

For wash:

1/3 fl oz absinthe (I used Pacifique)

For cocktail:
2/3 oz Cognac 
2/3 oz Straight rye whiskey 
2/3 oz Bourbon 
1/3 oz simple syrup
3 dashes Peychaud’s
1 dash Angostura
  1. Wash an ice-filled old-fashioned glass with absinthe.
  2. Add the other ingredients to a shaker with ice, shake until well-incorporated and chilled.
  3. Pour out the absinthe wash (or drink it. I’m not the boss of you).
  4. Strain the cocktail over the abisnthe-washed ice.
  5. Express a lemon twist and garnish.
6/10/23: I used Courvoisier, baby Sazerac, and 1792 Full Proof, with a house-made simple syrup of demerara sugar. 
I really enjoyed this cocktail; I think next time I may leave a little more abisnthe on the ice/in the glass in order to add a little more flavor, and I’d like to try a better rye/bourbon collection (these are both good, but simple examples of their respective whiseky styles).
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