Orange Sazerac

Orange Sazerac
Yes, it’s true. I’m officially a Sazeracoholic. I love these things. Strong taste, dominated by the base liquor, plus just the right added flavor from the other ingredients to make it completely unique. The flourish required to make it properly is easy to master and adds a nice touch to the overall experience. And it does it whether you’re drinking alone in front of a fire or preparing them for guests.

This week’s episode of the Sazerac almanac describes how to make an orange version of the drink. Why orange? It seems that orange is trendy in mixology circles these days and the flavors certainly are great for the holiday season. For the most part, you’ll just be substituting Blood Orange Liqueur for the Absinthe in a standard Sazerac, moving to orange bitters rather than Peychaud’s and garnishing with an orange instead of a lemon.

  • 2 oz Rye (I used Whistlepig)
  • 1/4 – 1/3 oz Simple Syrup (1:1 sugar:water to taste)
  • 4-5 dashes of Orange Bitters (I used Regan’s)
  • Enough Blood Orange Liqueur to coat the inside of the glass (I used Fabrizia, but Solerno works great – see below)
  • Fresh orange peel for garnish

[Note: These instructions were lifted from our original Sazerac post here and slightly modified to change the nams of the ingredients. Click on the link for the standard recipe – be sure to read the comments for some feedback and options.]

Place several ice cubes in the old fashioned glass, fill with water and set aside. You will dispose of the ice water later. For now, you’re just cooling the glass. Place several more ice cubes in the mixing glass and add the Rye, simple syrup and bitters. Stir gently.

Dump out the ice water from the old fashioned glass and pour in about 1/2 oz of Blood Orange Liqueur. Swirl the liqueur around the glass, making sure you coat the entire interior of the glass. Once done, toss the rest of the liqueur down the drain. If you use Solerno, a coating is enough. If you used something lighter, like Fabrizia, leave a small puddle (technical term) in the bottom of the glass to add some additional flavor.

Strain your glass of Rye, bitters and simple syrup into the Blood Orange Liqueur-laden glass. Then peel an orange over the glass making sure all of the zest goes into the glass. Toss the orange peel in, find a fire and enjoy.

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About Will Herman (102 Posts)

I don't know what it takes to become a professional mixologist, but I'm going to night school at my own home bar to achieve that status. For now, I'm an amateur cocktail creator who enjoys learning about new drinks and rediscovering the classics.

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