Ballantine’s 17 Year Old has both a richness and complex spicy notes, so naturally works fantastically well in a Sazerac-style serve.
- 50ml Ballantine’s 17 Year Old
- 300ml Peychaud’s Bitters
- 200ml Absinthe
- 100ml Simple Syrup
- 400ml Water
- Ice Garnish: Lemon Twist
- Food Pairing: Smoked salmon with lemon cream cheese and dill
How We Make It
- Cut the lemon into long, thin strips.
- Twist as much oil out of the lemon peel as possible before twisting into curls. Place them into ice moulds, fill with water and freeze overnight.
- Create a flavoured liquid by combining Peychaud’s bitters, absinthe and simple syrup to water.
- Place the cubes in the liquid or pour the liquid over the cubes to submerge and place back in the freezer for 24 hours.
- Place a single ice cube in a tumbler glass and add 50ml of Ballantine’s 17 Year Old.
- Take your time to sip and savour. As the ice melts, it will accentuate the wonderful flavours of the whisky.
The Sazerac cocktail has its heritage in New Orleans, where French settlers mixed their traditional spirit (cognac) with the local spirit (rye), bitters and absinthe.
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