101 Best New Cocktails: White Sazerac by Maroš Dzurus, HIMKOK, Oslo, Norway
Maroš Dzurus, HIMKOK, Oslo, Norway
“The Sazerac as always evolved through its history. Starting with cognac and Peychaud’s bitters, then moving to rye whiskey with the addition of Absinthe.
“This is my new interpretation of this cocktail—a nice, delicate yet powerful Sazerac. It’s more of a Nordic style with aquavit, Becherovka, Frangelico, simple syrup and Absinthe.
“The aquavit we produce at Himkok get very fresh notes and delicate spices, but you can use any kind of unaged aquavit. Becherovka will bring some winter flavors, replace the bitterness of the Peychaud’s bitters and enhance the flavor and spices of the aquavit. Frangelico opens up the nutty taste. The spray of Absinthe and lemon are for the freshness in the drink.” Maroš Dzurus
40 ml (1.35 oz) white aquavit
10 ml (.33 oz) Becherovka
10 ml (.33 oz) Frangelico
2.5 ml simple syrup
1 lemon twist, as garnish
Coat a coupette with Absinthe. Stir the remaining ingredients over ice and strain into the glass. Add the garnish.
gaz sez: Himkok seems to be putting out some pretty fabulous drinks (see, also, the Bee Negroni), and this one will likely blow your socks off. Maroš sent me a small bottle of aquavit, fashioned by the one and only Monica Berg, in order that I could test this baby in its natural state. What can I say? Monica would never steer anyone wrong. And Maroš’ recipe is to die for. Get yourself to Oslo if you must, but don’t miss this one.
SUBMIT your recipe for consideration HERE
Find the 101 Best New Cocktails App, and the book, right HERE