Thumbs Up Sazerac

Name: Thumbs Up Sazerac
Ingredients: 800 ml Boylan Bottling Cane Sugar Cola; 1 cup White Sugar; 2 ea Cinnamon Sticks; 25 ml Fresh Lime Juice; 60 ml Cola Reduction (based On First 4 Ingredients); 150 ml Old Potrero 6yr Straight Rye Whiskey; 150 ml Gran Duque D Alba Brandy; 8 ml Absinthia Absinthe Bleue; 10 ml Peychaud's Bitters; 75 ml Water

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Made with a product from a current or former Crafted Pour partner. The creator may have received free product or other incentives from the brand.

Submitted on: February 19, 2024

Communal

Spirit Forward

Dishoom Permit Room in Brighton, UK, created this cola-inspired take on the classic Sazerac. Using a cola reduction syrup, it can be batched and stored in the freezer. Served icy cold, it's my favorite version of the classic New Orleans cocktail.

Ingredients

800 ml
Boylan Bottling Cane Sugar Cola

1 cup
White Sugar

2 ea
Cinnamon Sticks

25 ml
Fresh Lime Juice

60 ml
Cola Reduction (based On First 4 Ingredients)

150 ml
Old Potrero 6yr Straight Rye Whiskey

150 ml
Gran Duque D Alba Brandy

8 ml
Absinthia Absinthe Bleue

10 ml
Peychaud's Bitters

75 ml
Water

Tools

Large simmer pan to make reduction
Thermometer or probe
Mixing spoon
Clean bottle or jar for storage

Instructions

Garnish

Natural Magnolia Skeleton Leaf

Build

Stir & Strain

Glass

Nick & Nora

Estimated strength

About 7% ABV (estimate)

By

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First make the cola reduction by pouring cola into large pan and stir until it's no longer fizzy. Slowly heat the cola to 80C then stir in the sugar until it's dissolved. Bring mixture up to 120C and keep it there for 20 minutes. Add the cinnamon and keep at 130C for another 20 minutes to reduce by about half. Remove from heat and stir in lime juice. Decant into a clean bottle and seal and store in fridge. Build the drink by combining the cola reduction with all other ingredients. Decant into ...

Editor's Note

A cola-reduction syrup transforms the Sazerac into a spiced, freezer-ready sipper. The rye and brandy provide a robust foundation that stands up to the sweetness.