Calvados Sazerac
Stir ∙ 3 min ∙ 30.6% ABV ∙
The Calvados Sazerac is a stirred Sazerac made mostly with Calvados apple brandy plus a little rye, sugar syrup and Creole bitters, in an absinthe-rinsed glass.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour Absinthe into the chilled glass, roll to coat the inside, and discard the excess
- Stir the remaining ingredients with ice: Calvados 50 mlRye whiskey 15 mlSugar syrup 10 mlCreole-style bitters 3 dashesAngostura aromatic bitters 1 dash (opt.)
- Strain into the Absinthe-rinsed glass
- Express a lime twist over the cocktail and discard
- Garnish with a lemon twist
Tips
- Swirl the 5 ml of absinthe around the chilled glass and tip out what's left. You want a scent of anise, not a mouthful.
- Stir the Calvados, rye, syrup and bitters over large cubes for about 20-30 seconds, enough to chill the drink and soften it with a little water.
History
The Calvados Sazerac keeps the absinthe rinse and bitters of the Sazerac but makes Calvados, the French apple brandy, its main spirit, with a smaller measure of rye alongside. The Calvados gives the drink an orchard-fruit backbone.
The first Sazerac, served at a New Orleans coffee house around 1850, was a cognac drink; rye replaced the cognac around 1870.
