I am sure that I have violated some basic tenet of New Orleans drinking culture by bastardizing their classic cocktail, but damn, it tasted great! So send your zombies, I can handle them, especially with a few of these drinks to stiffen my resolve. The original drink really is a classic, and not just in New Orleans, where it is revered (Hurricanes are for getting drunk, and are completely forgettable). Unfortunately it is very difficult to make, although with a good basic recipe even the failures are pretty good. I started with this one, and it has been difficult to beat.
Anyway, Just replace the rye with a good rum — I have been using Mount Gay to good effect — and go a bit heavy with the bitters, and you will have an excellent start on a life of debauchery.
P.S. I checked around for other takes on this and was horrified to discover that most people call for white rum for this drink. Do not, on pain of being haunted by Santeria Priestesses for the rest of your life, use white rum. Tonight I am going to try Goslings, and tommy:eats has tried English Harbour Five year rum.
8 Replies to “Rum Sazerac”
With all of the great drinking culture NOLA has, it’s mind-boggling that the city is known mostly for Hurricanes and other sweet, slushly, nonsense.
I gave this a whirl, and went easy on the bitters (just a dash or two). Served on the rocks.
It was a perfectly pleasurable way to enjoy rum, a spirit with which I don’t have too much experience.
I’ll give it a go with less bitters. My original rationale was to use more bitters to balance the sweetness of the rum.
And speaking of rum; it’s a great liquor, but used grotesquely by most bartenders.
we’re currently rocking two variations on your theme. One with a English Harbour, 5 year aged rum from Antigua, and one with the Mount Gay. Both enjoyable.
Okay…I’ve had a sazerac in New Orleans, and as I recall, liked it muchly–but haven’t tried to make one. Also not a major rum drinker…except for Mount Gay, which I drink in warm weather on the rocks w/ginger ale and a piece of lime (trust me-don’t knock it ’til you try it!). Know NADA about bitters, though…which one are you using for this?
Talk about opening Pandora’s Box!
Bitters is a huge subject. For this drink I used Peychauds and Angostura. Take a look at the link for a pretty serious recipe. Once you decide whether you like the proportions, play around to your heart’s content. Isn’t that the best part of cooking and drinking?
AB.SO.LUTE.LY!!! Thanks…I need to get some bitters, obviously. ‘tho today is shaping up to be a red wine day with this weather! Will let you know how I do once I take the plunge, though. 🙂
Curlz, get over to Amazon and just pull the trigger:
Click on my name and see it it works. I can’t “preview” here. 🙁
Oh, it worked alright…and now you’re gonna get me in trouble, Tommy. Thanks a LOT! 🙂 Who knew there were so many flavors?!? I’d only ever heard of orange… I’m mightily intrigued; will let you know how that goes! Thanks.