Categories
Recipes Rye Whiskey

Sazerac Recipe

I’m seeing rye whiskey pop up all over the place lately.  A friend recently fixed me a Sazerac cocktail which uses rye as the base, so I’m adding the recipe below. This is a tasty drink that was popular in New Orleans in the 1850s.  It was the signature drink of the Sazerac Coffee House which is how it got it’s name.

Ingredients:

  • 1/2 teaspoon absinthe
  • 1  sugar cube
  • 3 dashes of bitters
  • 3 ounces rye whiskey
  • Strip of lemon peel

Preparation:

  • Fill old-fashioned glass with 1 cup ice and set aside.
  • In a second glass, stir together the sugar cube, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds.
  • Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds.
  • From first glass, discard ice, then add absinthe.
  • Roll the glass so that the absinthe completely coats the interior.
  • Strain the rye whiskey mixture into the chilled, absinthe-coated glass.
  • Squeeze the lemon peel over drink, then drop peel into drink.

If you try this, shoot me a comment and let me know what you think.

Categories
Bourbon Reviews Jim Beam Rye Whiskey

Jim Beam Rye

Verdict: Mellow, Peppery

I hesitated a little bit adding a rye whiskey to this blog since someone is going to write to tell me that it’s not a bourbon, but this what I have in the cabinet at the moment so let’s roll with it. Rye is usually associated as the drink from the pre-prohibition days, but it has seen a resurgence lately with many bourbon distillers coming out with speciality batches of rye whiskey. This seems like it would be a natural extension for a distiller since the process of making rye is similar to that of making bourbon.

For the record, American rye whiskey is made from a mash of rye (technically at least 51 percent rye), while bourbon is made primarily of corn (also at least 51 percent). The taste is similar to bourbon and could be substituted for bourbon in mixed drinks, but it does have some noticeable distinctions.

Jim Beam Rye (80 proof) is aged for 4 years in charred oak barrels and carries a lighter color than you see with bourbons. It has a more peppery bite initially than its cousin, but the flavor tends to be a more mellow and not very complex. The finish is pleasant with a very slight burst of sweetness and oak. You may also get some maple on the tongue if your really reaching. While I didn’t love the taste, I didn’t hate it either. I definitely see how this bottle would fit into any well-stocked bar.

If you typically are a bourbon drinker, you will miss the bolder flavors – but don’t let that discourage you from trying it and appreciating the differences.