Sioux City Slugger

2 oz Whiskey, Buffalo Trace
1⁄2 oz Demerara syrup (Infused with Sarsaparilla bark)
2 ds Peychaud's Bitters
Instructions

Syrup: Make sure not to leave the bark in too long or it will begin to take on a woodsy note.

History

Old Fashioned variation

Cocktail summary
Picture of Sioux City Slugger
©2011 Kindred Cocktails
Created by
Alexander, Harvard & Stone, Los Angeles, CA, USA
Year
2011
Is an
altered recipe
Curator
Not yet rated
Average
5 stars
(2 ratings)
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Comments

Curated slightly - moved Peychaud's from the notes section into the ingredient section. Also, how much Sarsaparilla bark is needed to infuse into the syrup?

Peychaud's wasn't showing up in the ingredient section.
The bark is hard to judge. I used 1 ounce (weight) of bark per 2 cups of water and 1-1.5 cups of sugar. The bark itself is really sweat in general but not all bark is the same.