234 found Showing cocktails with ingredient Cinnamon syrup

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Sazerac

Posted by Dan. Created by Leon Lamothe, Sazerac Coffee House, New Orleans, LA.
3 oz Rye
1⁄2 oz Simple syrup (or up to 3/4 oz to taste)
5 ds Peychaud's Bitters (to taste)
1 rinse Absinthe
1 twst Lemon zest (as garnish)
Instructions

Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass

Notes

This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums. Some use a sugar cube muddled with bitters (in the style of an Old Fashioned). A typical 1.5 oz pour will result in a rather small cocktail.

History

Chris McMillan uses 2 oz rye, 2 bsp simple, 2 dashes, and 2 bsp Herbsaint.

Curator rating
5 stars
Average rating
4.5 stars
(71 ratings)

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

  • Santeria — Mezcal, Passion fruit liqueur, Pineapple juice, Lime juice, Simple syrup, Turmeric
  • Mondolina — Sweet vermouth, Triple sec, Gin, Grapefruit soda, Grenadine
  • Female classmate — Whiskey, Triple sec, Campari, Apple juice, Orange peel
  • Grief and Relief — Gin, Suze, Aromatized wine, Genepy
  • Triumvirate — Gin, Bourbon, Mezcal, Campari, Averna, Cynar, Absinthe, Cappelletti Mazzura Aperitivo

Recent Discussion

  • Re A Long Day, 2 days ago meltingUpwards commented:

    Tried this without the citrus. Went 2/3 cacao bitters, 1/3 celery bitters. Tasty.

  • Re The Corsican, 3 days ago danoman89 commented:

    simple but tasty

  • Re Dernier Mot, 3 days ago danoman89 commented:

    Really good Last Word variant, and the only use of rhum agricole I've been a big fan of so far

  • Re Black Hook, 4 days ago danoman89 commented:

    Better than red hook, worse than black manhattan (for me)

  • Re Avion de Papel, 4 days ago danoman89 commented:

    pretty darn good considering I don't usually like aperol drinks. Will probably make with mezcal next time