The Sazeraquiri is a rule-breaking collision of two celebrated drinks: the Sazerac and the daiquiri. Created by Anthony Brocatto, a longtime bartender at Backbar in Boston, the recipe both borrows and departs from the traditional build of each cocktail. Normally, a Sazerac glass gets an absinthe rinse; here, it’s the rye whiskey that does the rinsing, and the absinthe goes into the drink. Typically, a cocktail calls for a couple of dashes of Peychaud’s bitters; here, it’s an entire ounce. Brocatto uses Wray & Nephew White Overproof Rum to give the drink its body and double up on the funky banana notes of the Wild Turkey rye.
To make the rich honey syrup, combine two parts honey and one part warm water and stir to incorporate. Brocatto favors using a decanter with a throttle top to dispense the absinthe in drops; we’ve adjusted to teaspoons for an easier measure at home. —Roger Kamholz
What you’ll need
Cocktail Shaker
$20 At Amazon
Cocktail Strainer
$12 At Amazon
Recipe information
Total Time
5 minutes
Yield
Makes 1
Ingredients
Preparation
Step 1
Rinse a single old-fashioned glass with ¼ oz. rye whiskey; discard excess. Set aside.
Step 2
Combine 1 oz. Peychaud’s bitters, 1 oz. Wray & Nephew White Overproof Rum, ¾ oz. fresh lime juice, ¾ oz. rich honey syrup (2:1), and ¼ tsp. (scant) absinthe in a cocktail shaker. Fill shaker with ice and shake until well chilled, about 15 seconds. Strain into prepared glass. Express a lime twist over glass and discard.
Recipe notes
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