Chantal Tseng, a bar marketing consultant and cocktail educator primarily based in Washington, D.C., usually incorporates tea into her cocktails. However when it got here to the Sazerac, she opted for a special taste profile. “The aromas of espresso and espresso are intoxicating, and the mixture of espresso with spices, sugar, and chocolate is next-level,” says Tseng. “I adjusted the sweetener of a traditional Sazerac barely to boost that impact.” Tseng gives two choices for incorporating a candy espresso taste: Both put together a coffee-infused easy syrup with equal elements fresh-brewed espresso and sugar, or substitute with a espresso liqueur equivalent to Kahlúa.
2 oz. rye whiskey (Tseng makes use of Rittenhouse or Outdated Overholt)
1/2 oz. coffee-infused easy syrup or espresso liqueur
3 dashes Peychaud’s bitters
absinthe rinse
2 oz. rye whiskey (Tseng makes use of Rittenhouse or Outdated Overholt)
1/2 oz. coffee-infused easy syrup or espresso liqueur
3 dashes Peychaud’s bitters
absinthe rinse
Instruments: mixing glass, strainer
Glass: rocks
Garnish: specific lemon peel over glass and discard; chocolate bitters (non-compulsory)
To make the drink, in a mixing glass stuffed with ice, mix all of the components besides the absinthe. Stir and pressure into a calming, absinthe-rinsed rocks glass. Categorical a lemon peel over the glass and discard, then add an non-compulsory sprint or two of chocolate bitters, equivalent to Bittermens Xocolatl Mole or Price Brothers Aztec Chocolate Bitters, for further oomph.
Chantal Tseng, Washington, D.C.
