After-Dinner Sazerac

by Gaz Regan · Saturday, March 31st, 2012 · 101 Best New Cocktails 2011

After-Dinner Sazerac

Adapted from a recipe by Giancarlo Quiroz Jesus, Corner Bar,Auckland,New Zealand.

“This cocktail was a semi-finalist for the New Zealand Suntory Cup Cocktail Competition 2010, chosen out of 100. Easy to drink and make, definitely the cocktail after a well deserved dinner.” Giancarlo Quiroz Jesus.

Galliano Ristretto, as rinse

1 dash Angostura bitters

1 sugar cube

60ml (2 oz) Yamazaki Single Malt 12-Year-Old whisky

1 kaffir lime leaf

Rinse a chilled old-fashioned glass with the Ristretto, then discard excess. Combine bitters and sugar cube in a mixing glass and dissolve, then add whisky and ice. Stir and strain into the prepared glass. Break or “crack” the leaf in four different places lengthwise over the drink to get the aromas out, then run it over the rim of the glass and discard.

gaz sez:  Wow, this is a cracking drink.  It’s great to see the Galliano Ristretto put to good use in this one, and I love that Giancarlo chose to work with the Yamazaki 12-Year-Old—it’s a great bottling.  The lime leaf garnish does add a special little something to this drink, but if you’ve none on hand, the cocktail works very well without it.

This is one of 2011’s 101 Best New Cocktails

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

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