Smoke in the Green Mountains
Smoke in the Green Mountains - Maple Rye Sazerac
Smoke in the Green Mountains - Maple Rye Sazerac
Ingredients:
2 oz Saxtons Maple Rye Whiskey
.25 oz Simple Syrup
Absinthe
Peychaud’s Bitters
Lemon Peel
Cocktail Smoker
Smooth, yet complex. Balanced, yet bold. Inspired and local, definitely. The Sazerac hails from New Orleans. It is a classic cocktail for a sophisticated gentleman or lady. It is a chilled sipper served neat and you will not find anything like it. We have taken a fun approach to the beverage with some slight modifications. The addition of Maple Rye whiskey as opposed to a traditional rye provides a Vermont flair insurmountable to any competitors. We are also smoking this cocktail with apple wood to give another nod of appreciation to the farmers and producers of this great GREEN state.
Here’s how to make, Smoke in the Green Mountains:
In a mixing glass (pint glass will do just fine) add the maple rye whiskey, simple syrup, and about two dashes of peychaud's bitters. If your first dash was generous you can stop there (no more than a quarter ounce). Fill the glass with ice and stir with a bar spoon for about 30 seconds. Pay attention to your ice. You want it to melt a little, but not a lot.
Using a spray bottle, spritz the absinthe in a chilled rocks glass. You can also pour about a quarter ounce in the glass and swirl it around. You want it to touch the entirety of the inside of the glass. The spray bottle works best as it allows the absinthe to hold onto the sides and not pool to the bottom into the drink. The majority of the absinthe experience in this drink comes from the smell of the spirit.
Strain the cocktail into the absinthe rinsed glass. Peel the rind of a lemon and express the oils into the beverage.
Top the cocktail with your smoking device and begin smoking. Allow some time for the smoke to settle into the beverage before enjoying.