Cola Sazerac
COCKTAIL INGREDIENTS:
- 20 ml Cola Reduction
- 45 ml Rye Whiskey
- 45 ml Cognac
- 1 Dash Absinthe
- 2 Dashes of Peychaud’s Bitters
COLA REDUCTION (yields approx. 300 ml):
- 800 ml Cola
- 250 g Sugar
- 5 g Cinnamon Sticks
- 25 ml Lime Juice
GARNISH:
- Sprig of Mint
- Orange Twist
INSTRUCTIONS (COLA REDUCTION):
• Pour the cola in a large pan and stir until no longer fizzy.
• Slowly heat the cola to 80 °C and stir in the sugar in batches until fully dissolved.
• Bring the cola to 120 °C and simmer for 30 min.
• Add cinnamon sticks and keep at 120 °C for another 30 min.
(That should reduce cola by half.)
• Take off the heat and mix in the lime juice.
• Strain out the cinnamon and store in a sterilized container in the fridge.
INSTRUCTIONS (COCKTAIL):
• Combine all of the ingredients in a mixing glass.
• Add ice and stir for 30-45 sec. or approx. 60 revolutions.
• Strain into a chilled cocktail glass.
• Garnish with a sprig of mint and an orange twist.
Cocktail author: Dishoom.
Autumn is a perfect time to get reacquainted with warming boozy drinks on those cold and ever darkening evenings. Sazerac is a well-respected classical cocktail served at countless bars worldwide. Cola Sazerac is an inventive Dishoom’s riff on this famous New Orleans cocktail.
Base of the cocktail is split between spicy peppery rye whiskey and oaky fruity cognac. Two strong spirits bringing their best elements to the mix. Just like traditional Sazerac cocktail is spiced with absinthe and Peychaud’s Bitters elevating the cocktail complexity with aromatic notes of anise, cherry and much more. Finally, the original twist, comes in the form of spiced cola reduction with hints of cinnamon and the familiar cola flavour concentrated to the maximum.
All in all, Cola Sazerac is a fun and unique take on this cocktail classic. Absolutely worth investing a little time and effort to make one.