1895 Sazerac Recipe
rye sazerac rye, absinthe, fig infused maple syrup, creole bitters
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Ingredients
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Cocktail
Fig-Infused Maple Syrup (makes ~1 cup)
Method
Fig-Infused Maple Syrup (advance - 24 hours to 1 week)
- 1
Combine
Place 1 cup pure maple syrup in a clean jar. Add 4 dried figs, halved if large, so they are submerged.
- 2
Infuse
Cover jar and let sit at room temperature for at least 24 hours for a light fig note, or up to 7 days for a deeper, jammy fig character. Shake gently once or twice daily to help distribute flavor.
- 3
Strain and store
When desired intensity is reached, strain syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the figs to release liquid. Discard solids. Refrigerate syrup up to 2 weeks.
Cocktail Preparation
- 4
Chill glass
Place an old-fashioned glass or rocks glass in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.
- 5
- 6
Mix
In a mixing glass filled with plenty of ice, add 2 oz rye whiskey, 0.5 oz fig-infused maple syrup, and 3 dashes Creole (Peychaud-style) bitters.
- 7
Stir
Stir the mixture briskly for 20–30 seconds (about 20–25 full rotation strokes) until well chilled and slightly diluted — the spirit should be slightly glossy and cold to the touch of the mixing glass.
- 8
Strain
Using a julep or hawthorne strainer, double-strain (if desired) into the absinthe-rinsed chilled old-fashioned glass over one large ice cube or a small cluster of fresh ice.
- 9
- 10
Serve
Present immediately. Sip to appreciate the balance of rye spice, fig sweetness from the syrup, the floral/anise whisper of the absinthe rinse, and the bright, slightly floral Creole bitters.