Right then folks. Time for another #MasterofCocktails! This week’s involves setting things on fire, which is always fun.
We’re going to be making a Christmassy twist on a Sazerac recipe using Balvenie 15yo Single Barrel and PX Sherry. If anyone feels like complaining about the fact that we’re using a good single malt in a cocktail, can I suggest you jog on and complain to the Daily Mail – they’ll probably have a story to print about it being responsible for immigration. Or something.
You’ll be needing these…
List of Ingredients
- 40ml of Balvenie 15 Year Old Single Barrel Sherry Cask
- 10ml of Gutierrez Colosia Pedro Ximénez
- A couple shakes of Angostura Bitters
- A couple pipettes of Bitter Bastards Clove Bitters
- An Orange
- Star Anise
- A splash of St. George Absinthe Verte Absinthe
- Fire. And plenty of it.
So – on with the show. Let’s start by getting a coupette glass into the freezer to chill down.
First up – 40ml Balvenie 15 Year Old Single Barrel. This is matured in a Sherry Cask for added ‘yum’.
Sling that into a stirring glass with a handful of ice…
And measure out 10ml of Gutierrez Colosia Pedro Ximénez.
The PX is going to contribute ample sweetness to replace the sugar in our bastardised Sazerac. Next up we need bitters. I’ve chosen two bitters – Angostura for body and depth, and Bitter Bastards Clove to accentuate the cask-notes from the Sherry Cask. Here they are:
Give it a good healthy stir for 30 seconds or so…
I’m now going to strain the drink into our pre-chilled coupette, and take care of the fun bit.
Grab a Boston Shaker (the metal bit), pop a Star Anise on it, & soak in St. George Absinthe Verte.
Now cleanse it with fire.
Leave it a good long while – you want char.
Quickly pop it into the drink.
Finally, grab your orange twist and express it over the glass.
There we go. Think we’ll call this one ‘Pedro Grant Goes to New Orleans’.