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Root Beer Sazerac Recipe
Mar 06, 2011 @ 9:03 PM
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Soda shop meets classic New Orleans cocktail in this clever creation from Adam Schuman, Beverage Director of the Fatty Crew. You can find it on the menu at Fatty 'Cue in Brooklyn, New York.
INGREDIENTS
For the root beer syrup:
- 2 parts Barq's root beer
- 1 part water
For the cocktail:
- ½ ounce root beer syrup
- 2 ounces Rittenhouse Rye
- 2 dashes autumn bitters (50/50 Angostura/cranberry bitters)
- Ice cubes
- Absinthe rinse
- Lemon twist, for garnish
DIRECTIONS
For the root beer syrup:
To make the root beer syrup, reduce root beer over medium heat in a small saucepan and then reconstitute it with water until it's 2 parts root beer to 1 part water.
For the cocktail:
Combine root beer syrup, rye, and bitters in a glass with ice and stir for about 25 seconds. Rinse a rocks glass with absinthe, then strain the rye mixture into the glass.
Flame a twist of lemon over the drink, then discard.
Recipe Details
Makes 1 drink.
Servings: 1
