Cocktails in the Country: Café du Sazerac by Corey Arnold, Cork & Kerry, Rockville Centre, NY

by Gaz Regan · Monday, August 20th, 2018 · CitC, CitC 2018

Café du Sazerac

Corey Arnold, Cork & Kerry, Rockville Centre, NY

“I love a good Sazerac due to my dad being from New Orleans. I also really love the way the espresso syrup plays with Scotch. A dessert Sazerac.”

Jade 1901 Absinthe Supérieure, as rinse

1 oz (30 ml) Speyburn Scotch Whisky

.75 oz (22.5 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.25 oz (7.5 ml) maple syrup

2 dashes Regans’ Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 lemon twist

Espresso beans, as garnish

Rinse a chilled Irish coffee glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twist over the drink, then discard. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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