Cold Buttered Sazerac
Photo: Shannon Partrick
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.