The Sazerac Revisited

Sometimes you don't have to choose

Sometimes you don’t have to choose

Pechaud’s bitters were finally available again so it was time to find out what type of whiskey works best in a sazerac. After following the recipe with rye and bourbon the final decision was…..

They each tasted excellent.

So I made another batch and tried them side by side and still the winner was elusive. After the third round I forgot what I was trying to decide in the first place. The sweetness of the bourbon gave the drink an excellent finish. The grain flavor of the rye gave the drink an excellent beginning. Perhaps I need to combine the two whiskeys next to see if I can achieve the trifecta of tastiness.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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5 Responses to The Sazerac Revisited

  1. Lizzi Newton says:

    I had my first Sazerac in New Orleans this past October and I fell in love!

  2. I’ve seen this drink featured in a few of the places we like to go but haven’t ever had one. I am going to have to spread my wings!

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