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Pumpkin Sazerac


Are you ready to spice up your fall evenings with a delightful and unique cocktail? Look no further than the Pumpkin Sazerac! This delicious twist on a classic cocktail is the perfect way to embrace the flavors of the season and impress your friends with your mixology skills. In this blog post, we'll dive into the history of the Sazerac, explore the ingredients of the Pumpkin Sazerac, and provide you with a step-by-step guide to make this mouthwatering drink at home.

The History of the Sazerac

Before we delve into the Pumpkin Sazerac, let's take a moment to appreciate the classic Sazerac cocktail. The Sazerac is a quintessential New Orleans drink, dating back to the early 19th century. It was originally made with cognac, but over time, rye whiskey became the preferred choice. This flavorful cocktail has stood the test of time and continues to be a favorite among cocktail enthusiasts around the world.

Ingredients

  • Absinthe Rinse
  • 2 oz. Straight Rye Whiskey
  • 3 dashes Peychauds Bitters
  • 0.5 oz Pumpkin Spice Syrup
  • Orange peel for garnish

Steps

General Directions: Chill a rocks glass in the freezer for 15 minutes. Add the Maverick Distilling Straight Rye Whiskey, spiced simple syrup and bitters into a mixing glass with ice and stir for 30 seconds. Remove the rocks glass from the freezer and add the absinthe, swirling it around the inside, then discard the excess. Strain the stirred mixture into the prepared glass. Garnish with lemon peel.

Steps

  1. Start by chilling an Old Fashioned glass in the freezer.
  2. In a separate mixing glass, combine the rye whiskey, pumpkin spice syrup, and Peychaud's bitters.
  3. Fill the mixing glass with ice and stir gently for about 30 seconds to combine the flavors.
  4. Take the chilled Old Fashioned glass out of the freezer and rinse it with a small amount of absinthe, making sure to coat the inside of the glass.
  5. Strain the contents of the mixing glass into the absinthe-rinsed glass.
  6. Garnish with a twist of orange peel, expressing

 

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