Sazerac Twist

Ballantine’s 17 Year Old has both a richness and complex spicy notes, so naturally works fantastically well in a Sazerac-style serve.

Ingredients

50ml Ballantine’s 17 Year Old
300ml Peychaud’s Bitters
200ml Absinthe
100ml Simple Syrup
400ml Water
Lemon
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.