Here's a drink I made last night as an experiment that turned out really well, a little bit of a twist on the traditional Sazerac with an almond and lavender foam on top.
Ben's Sazerac
45ml Jim Beam Rye
15ml Lemercier Absinthe
60ml ruby red grapefruit juice
1 strawberry
2 dashes Peychaud bitters
splash of simple syrup
- muddle the strawberry with the simple syrup in a Boston glass
- add the other ingredients
- shake and double strain to a chilled rocks glass
Foam
15ml Monin Orgeat Syrup
15ml Monin Lavande Syrup
1 egg white
- Add ingredients to a mixing glass
- shake with the spring from a hawthorne strainer until the right consistency is achieved (30 seconds of hard shaking)
- pour to the top of the drink in the rocks glass
Give it a bash, it will probably be beyond the reach of most home bars (it sure as hell is beyond mine), but I'm definitely going to push it in the next couple of weeks and see if I can work any variations in to it (I'm thinking of getting rid of the rye and replacing it with gin or something - it would significantly change the character of the drink and almost completely remove it from being a Sazerac, but I think it would make it more accessible to a lot of people - not many people drink bourbon cocktails these days).
Ben's Sazerac
45ml Jim Beam Rye
15ml Lemercier Absinthe
60ml ruby red grapefruit juice
1 strawberry
2 dashes Peychaud bitters
splash of simple syrup
- muddle the strawberry with the simple syrup in a Boston glass
- add the other ingredients
- shake and double strain to a chilled rocks glass
Foam
15ml Monin Orgeat Syrup
15ml Monin Lavande Syrup
1 egg white
- Add ingredients to a mixing glass
- shake with the spring from a hawthorne strainer until the right consistency is achieved (30 seconds of hard shaking)
- pour to the top of the drink in the rocks glass
Give it a bash, it will probably be beyond the reach of most home bars (it sure as hell is beyond mine), but I'm definitely going to push it in the next couple of weeks and see if I can work any variations in to it (I'm thinking of getting rid of the rye and replacing it with gin or something - it would significantly change the character of the drink and almost completely remove it from being a Sazerac, but I think it would make it more accessible to a lot of people - not many people drink bourbon cocktails these days).