101 Best New Cocktails, 2012: Butter Pecan Sazerac by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.
Butter Pecan Sazerac
Adapted from a recipe by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.
“Working for the Rockpool group, I have access to one of the best kitchens in Australia, guided by one of the best chefs in Australia (Neil Perry). Rockpool Bar and Grill has always been about twisted classics, thus I created this twist on one of my favourite classics. This is a great digestif with a very silky, buttery texture in the mouth and a great full-flavoured finish. Enjoy!! For more information on Rockpool visit Rockpool.com!” David Nguyen-Luu.
30 ml (1 oz) Pecan-Washed Woodford Reserve Bourbon*
30 ml (1 oz) Hennessy VSOP cognac
15 ml (.5 oz) brandy de jerez
5 dashes Peychaud’s bitters
5 ml (.17 oz) sugar syrup
1 orange twist, as garnish
Rinse a sazerac glass with ice and absinthe. Shake over ice and double-strain into the glass. Run the twist over the rim of the glass, then add as garnish.
* Pecan-Washed Woodford Reserve Bourbon: Roast 200 g (8 oz) pecans at 350°F until golden. Melt 150 g (1.5 sticks) unsalted butter with 100 g (1/2 cup) muscovado sugar in a large pot. Stir in the nuts and one 750-ml bottle of Woodford Reserve bourbon. Let settle overnight in fridge. The next day, strain bourbon from butter and pecan mixture using muslin cloth, leaving pecan washed bourbon.
gaz sez: Jeez, this is one helluva drink, and yes, it’s worth going to the trouble of making the pecan-washed whiskey. It’s actually a very simple process, and the resultant drink is something that your customers are likely to return to your joint for over and over again.
It’s also great to hear how proud David is of the place where he works, and the chef there. Loyalty such as his comes only from great management. Congrats to David for this great twisted classic, and to the Rockpool group for being supportive of their workers.
This is one of 2012’s 101 Best New Cocktails.
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