The Sazerac

The Sazerac is one of the world’s oldest recorded cocktails, there are many stories about its origin, but the modern version we drink today must be made with Peychaud’s Bitters. These Bitters were made by a Creole gentleman who arrived in the late 1700’s to New Orleans, and was commercially producing them in 1830. Bitters produced around this period were considered tonics for health and vitality, and traveling apocatheray and snake oil salesmen. They were sold mixed with cognacs, brandies and whiskeys as an ‘enlivening tonic’

The strict Sazerac is made by icing and washing a rocks glass with absinthe. Another rocks glass, or boston is used to contain a Peychaud’s Bitters soaked sugar cube, a generous measure of Rye Whiskey, Buffalo Trace, who manufacture Peychaud’s, offer Sazerac Rye as an original approximation, but the aforementioned Rittenhouse Rye would do just as well. The recipe does not stipulate the addition of ice to the mixture, but it undoubtedly makes for a smoother, more pleasurable experience. The absinthe soaked ice is discarded and the drink is served straight up, with a twist for a garnish. 

The best example of this drink I have ever come across was at Tara57 Cocktail Lounge in Shanghai, mixed by Lee Linford. It contained half a measure each of Woodford Reserve Bourbon and Martel XO cognac. The glass was washed with real czech absinthe and was made as a gift for my donation of my bottle of Peychaud’s Bitters before leaving Shanghai to move to Australia. 

They say free drinks always taste sweeter, but this was magnificent.

The Sazerac is a wondefully complex and strong experience, when made well it is also supremely balanced and a true classic.

Rittenhouse Rye Whiskey

Rittenhouse Rye Whisky was originally launched upon the repeal of Prohibition by the Continental Distilling Company ofPhiladelphia, and was subsequently acquired by Heaven Hill Distilleries, the nation’s largest independent family-owned spirits producer. Heaven Hill now produce a complete range of very crappy products like Hypnotiq and some non-agave tequila, but because of Rittenhouse I’m willing to give them the benefit of the doubt and say that they care about what they’re doing. They also produce Georgia Moon, a moonshine packaged in a jar (overbite and inbred children sold separately).

Back to Rittenhouse, it comes in three varieties, standard, bottled in bond (left) and the pricey but delightful 23yr old, which is much harder to find but well worth the effort. Rye whiskey is a bit drier (less sweet), stronger tasting and more peppery than bourbon. Cocktailwise, Manhattans and Sazeracs should definitely be experienced with this gem of the American Northeast.

So far I’ve found Rittenhouse at the Victoria Room, the Bayswater Brasserie and at Lotus. I also think I saw a bottle or two on the shelves at Elizabeth Bay Cellars.

The Victoria Room

Old World Elegance

 

Level 1, 235 Victoria Street
Darlinghurst NSW 2010
Sydney, Australia.

+61 2 9357 4488

Google Map.

Up a set of awkward but seemingly authentic warehouse stairs, lies Sydney’s Victoria Room. 

A stylish eating and drinking affair, the room gets a little crowded, so either get there early enough to get a seat or a pice of the bars real estate, or get your game face on and stare down any number of on-the-cusp tweentie somethings to mark your territory.

I started proceedings with a Rittenhouse Manhattan from the house list. A very generous measure of Rittenhouse Rye, stirred over ice with Cinzano Rosso. It was a smoky wonderful treat, perfect for cutting through the lethargy remaining from my meal. 

Rittenhouse Rye Whisky was originally launched upon the repeal of Prohibition by the Continental Distilling Company of Philadelphia , and was subsequently acquired by Heaven Hill Distilleries, the nation’s largest independent family-owned spirits producer and the second largest holder of aging American Whiskey in the world.

For a follow up, I ordered one of my favorites, the Aviation Cocktail. I prefer mine with Tanqueray stirred over ice with just a dash of Luxardo Maraschino Liquer and around 10 mls of fresh lemon juice. Strained up in a martini glass and icy cold is the way to drink this one.

Traditional recipes may call for the addition of Creme de Violet or as much as 15 mls Maraschino, but I find this overly floral and sweet. The drink originates from the prohibition era, when the gin was made in bathtubs, served in teacups and needed a lot of hiding. Use any of the new style premium gins and you’ll find this a delightful experience.

Overall, the Victoria Room was an average experience, with an overcrowded bar and long waits for service being offset by friendly, engaging staff. I’ll go back and try it again, hopefully on a quieter night.