Cold Buttered Sazerac

Recipe: Tony Roehr , The Rose , San Diego, California

Photo: Shannon Partrick

January 18, 2022

A decadent twist on the classic.

Made with a fat-washed Japanese whisky, maple syrup, and Cognac, this wintry spin on the classic Sazerac is pure cold comfort.

Ingredients

1 1/2 oz. brown butter fat-washed Japanese whisky
1/2 oz. Cognac
1/4 oz. maple syrup
1 dash Peychaud's bitters
2 dashes toasted caraway absinthe

Tools:mixing glass, barspoon, strainer
Glass:Old Fashioned
Garnish:orange twist

Preparation

Rinse the Old Fashioned glass with toasted caraway absinthe and set aside. In a mixing glass, Then add the remaining ingredients with ice and stir to chill. Strain into the prepared glass and garnish.

Brown Butter Fat-Washed Japanese Whisky: Melt 100 grams of butter in a saucepan until it browns. Add to 32 ounces of Japanese whisky. Place in the refrigerator overnight. Strain solids through a coffee filter before use. Store in the refrigerator.

Toasted Caraway Absinthe: Toast 30 grams of caraway seeds in a saucepan. Add to 100 grams of absinthe. Let sit for three days. Strain seeds out of absinthe before using.