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A Spontaneous Libation for your Consideration

Little Easy

Posted by mattsiedsma. Created by Brian Quinn.
1 1⁄2 oz Blended Scotch, Famous Grouse
1⁄2 oz Averna
2 ds Peychaud's Bitters
2 ds Orange bitters, Regans' orange bitters
1 cube Sugar cube
1 rinse Pastis, Herbsaint
1 twst Orange peel (as garnish)
Instructions

Muddle bitters & sugar, add liquids, stir, strain into rinsed glass, garnish.

Notes

The original recipe from Brian Quinn on Food Republic indicates absinthe but I think if you've got Herbsaint if you really want a true Sazerac variation. The original also calls for Bitter Truth orange bitters.

Curator rating
5 stars
Average rating
4 stars
(10 ratings)

From the Knowledge Vault

Bitters non-potable? Pshaw.

When a dash isn't enough

Cocktails with Lots of Non-potable Bitters

Many of the definitive cocktails from both vintage and modern times are held together by non-potable bitters - infusions of various barks, roots, spices, and other flavoring agents that were traditionally developed as medicine. Before Prohibition (but after the cocktail had been well-established), this usually meant Angostura, Peychaud's, Boker's, or orange bitters, which were key ingredients in drinks like the Manhattan, the Sazerac, and - despite what Winston Churchill said - the Martini.

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Recent Discussion

  • Re Inkwell, 10 hours ago lcwareham commented:

    Used half the bitters

  • Re Benediction, 1 day ago MikeLewis commented:

    Too much lemon juice. Try ½ oz next time.

  • Re Letoslav, 4 days ago danoman89 commented:

    Very easy drinking

  • Re Danny Brown, 1 week ago bstanton commented:

    A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice. Suggest 1/2 oz of lemon juice.

  • Re Danny Brown, 1 week ago bstanton commented:

    A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice.