There’s been some great spirits arriving from the US this year — take a look at our story on the new Americana here — but what are you going to do with them all? Well here’s three suggestions — starting with a New York Sazerac…
New York Sazerac
30ml Michter’s US*1 Rye
30ml cognac
3 dashes Peychaud’s
Absinthe rinse
Chill the glass with ice. In a mixing glass, add Peychaud’s with a little sugar and water. Add ice , rye, and cognac, and stir down. Rinse chilled glass with absinthe and discard ice. Strain and serve, garnish with a
lemon twist.
Millionaire
15ml lime
1 dash grenadine
30ml Greenhook Beach Plum Liqueur
30ml De Kuyper Apricot Brandy
30ml dark rum
Shake and strain into cocktail glass.
Army & Navy
60ml Brooklyn Gin
25ml lemon
25ml orgeat
3 dashes of Angostura bitters
Shake and strain into a coupette.
Adapted from David Embury’s Fine Art of Mixing Drinks 1948