1928 Zazarac
This is the original 1928 variant of the classic Sazerac which adds Rum along with gomme syrup in place of sugar as well as other bitters.
Equipment
- Stirring Spoon
- Old Fashioned Glass (Low Ball)
Ingredients
- 1 part(s) Rum Dark rum is recommended
- 1 part(s) Anisette
- 3 part(s) Rye Whiskey Top Shelf
- 1 dash(es) Angostura bitters
- 1 dash(es) Orange bitters
- 3 dash(es) Absinthe
Instructions
- Add ice to shaker and then pour all ingredients into shaker over ice.1 part(s) Rum, 1 part(s) Anisette, 3 part(s) Rye Whiskey, 1 dash(es) Angostura bitters, 1 dash(es) Orange bitters, 3 dash(es) Absinthe
- Shake well for 30 seconds to 1 minute.
- Strain into Low Ball glass and serve. Cheers!
Optional (Not part of the original Harry MacElhone instructions)
- Some people prefer shaken to stirred
- Some people prefer coating or atomizing the absinth on the glass to give it an, "absinth rinse," and discard the absinth.3 dash(es) Absinthe
Notes
Sometimes spelled, "Zazarack," or "Zazerac," This is the original 1928 variant of the classic Sazerac. The 1928 Zazarac adds Rum along with gomme syrup in place of sugar or simple syrup as well as other bitters. It was first documented by Harry MacElhone in his cocktail book, Harry's ABC of Mixing Cocktails.
Learn more on this Wikipedia article.
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