101 Best New Cocktails: Sazeroni by René Förster, Twist Cocktail Bar, Innside, Dresden, Germany
Adapted from a recipe by René Förster, Twist Cocktail Bar, Innside, Dresden, Germany.
“This is my winning drink from the Liquid Art Competition in Germany. It is a combination from Sazerac and Negroni. Peter Dorelli, one of the judges, said, ‘This is a marriage made in heaven,’” René Förster.
40 ml (1.33 oz) Remy Martin VSOP
20 ml (.7 oz) Cinzano Orancio
20 ml (.7 oz) Campari
1 dash The Bitter Truth Grapefruit Bitters
1 orange twist, as a garnish
1 grapefruit twist, as a garnish
Rinse a chilled old-fashioned glass with the absinthe and add a large ice-ball or ice-cube. Stir the rest of the ingredients over ice and strain into the glass. Add the garnishes.
gaz sez: I’m certainly not going to argue with Peter Dorelli about this drink. It’s a sterling mixture of two fine cocktails. I admit to not using Tabu Absinth Classic Strong as a rinse, since I just couldn’t find it in the USA (I used Pernod Absinthe instead), but now that I know about Tabu, I’m dying to try it next time I’m in Germany. And Cinzano Orancio was new to me, too, but I managed to get my hands on a bottle of this stuff (thanks, Pete), and it’s a pretty incredible orange-flavored vermouth that will, no doubt, become a frequently used ingredient in the not-too-distant future. Apologies to René for these digressions–the Sazeroni is f*ckin’ awesome, René, and that’s a killer smile you have on your face, too! Keep up the good work.