MxMo L: Brown, Bitter and Stirred – Sazerac

The MxMo is back! Great! And the scomorokh is back too :) Actually, the topic of the MxMo August: Brown, Bitter and Stirred is very interesting to me. This MxMo is hosted by Lindsey Johnson from Brown, Bitter and Stirred and thanks for great topic, Lindsey! All these are about a True Cocktail (and it’s my choice by now!) – a mix of aged spirits, bitter and stirred, not shaken! The Connoisseur’s Choice.

I’ve been dreaming about this cocktail for the long, very long time. But rye is absolutely unavailable in Ukraine by now also Peychaud’s bitters is. But! Thanks God, I have met a few great people in my way who presented me a bottle of great rye – Wild Turkey Rye 101 proof and a bottle of Peychaud`s. Thanks, companeros!

And now I prepare one of my dream-cocktail – the Sazerac. This cocktail was created in the 1850-s in the New Orleans. The creation of this cocktail is associated with a New-Orleans`s pharmacist (and Freemason!) – Antoine Peychaud – the creator of famous bitters. This cocktail is undoubtedly a great thing – it includes so rare and aromatic ingredients, it has an unusual ritual of preparation and it has interesting story.

Sazerac Cocktail |


1 sugar cube
1-2 dash Peychaud’s bitter
1 tsp. water
50 ml rye whiskey
1 bsp. Pernod
Take two rocks glasses. Fill one with ice and soda to chill. In the second glass place sugar cube then add bitter and water. Muddle the sugar and mix all together to dissolve completely. Then add some ice cubes and whiskey. Stir. First chilled glass coat with a dash of Pernod. Strain the cocktail into this Pernod coated glass. Serve without ice! Garnish with a lemon peel.

The Sazerac Cocktail has strong and complex flavour and taste. Actually it’s a great strong cocktail with great compose and high aromatic palate and nose.

MxMo XLVI: Absinthe – Chrysanthemum Cocktail

The theme of MxMo XLVI (February 2010), which hosted at Thinking of Drinking (actually it is a great blog with great name, the name of this blog is (realy!) the description of my life), is Absinthe. Great choice, Sonja!

The absinthe is one of the great alcohol beverage in the world. It has interesting and dramatic story, mystic way and cloud of pseuds. I do not have real absinthe in my bar, actually. Now I has one of the popular imitation of absinthe – italian liqueur caled XENTA Abseta (with real wormwood contetnt as specified) and historic substitute of absinthe – Pernod. Pernod is one of my favorite liquors, some cocktails with Pernod, like Monkey Gland or Gloom Riser are my favorite cocktails.

The Absinthe Drip (with absinthe spoon and sugar cube) (Бокал с абсентом)

Usually absithe consumed with a lump of sugar and ice-cold water (Absinthe drip). In this way also consumes Pernod and pastis (for pastis like Ricard sugar is optional).

The Pernod Drip (Бокал с Перно, разбавленным ледяной водой)

For this MxMo I prepared two interesting old cocktails with Pernod. First cocktail is famous Chrysanthemum Cocktail, which was found at CocktailDB:

The Chrysanthemum Cocktail (Коктейль Хризантема)

Chrysanthemum Cocktail

30 ml dry vermouth
30 ml Benedictine
15 ml Pernod
Stir. Cocktail glass. Garnish with an orange peel.

The Chrysanthemum Cocktail has unique taste. In the palate are sweet notes, a lot of herbs notes, mint, light honey, star anise… It is awesome cocktail. Actually I was fascinated by Chrysanthemum Cocktail with my first sip.

Also I use in this cocktail XENTA Absenta. The result is not so great, but an interesting too.

If you don`t have the Benedectine in your liquor cabinet you may use in the Chrysanthemum Cocktail sweet vermouth instead Benedictine. The Chrysanthemum Cocktail turn into Duchess Cocktail in this way.

The Duchess Cocktail (Коктейль Графиня)

Duchess Cocktail

30 ml sweet vermouth
30 ml dry vermouth
15 ml Pernod
Stir. Cocktail glass.

The Duchess Cocktail has sweet, herbal and anise flavor similar to Chrysanthemum Cocktail. The palate of the Duchess Cocktail is not so rich as Chrysanthemum but so interesting.

Zombie (Trader Vic`s)

The source of this interesting version of famous Zombie Cocktail is Bartender’s Guide by Trader Vic, 1947. It contain one of my favorite spirit – Pernod – strong anise flavored liqueur from France. The Zombie is one of my favorite tiki-cocktail.

The Zombie Cocktail in pretty bamboo-glass (Коктейль Зомби в бокале в виде стебля бамбука)

Zombie (Trader Vic`s, 1947)

30 ml dark rum
60 ml Puerto Rican light rum
30 ml orange curacao
30 ml fresh orange juice
30 ml fresh lemon juice
15 ml grenadine
1 dash Pernod
15 ml 151-proof Demerara rum
Mix in a mixing glass with a large piece of ice, stir well and pour over cracked ice in a14 oz. chimney glass. Serve with straw.

I use four rum – dark and heavy rum from Trinidad – Angostura 1919, dark Demerara rum El Dorado Dark, light cuban rum – Havana Club Anejo 3 Anos and 140-proof Demerara Rum El Dorado. I increase amount of Pernod up to 1 tsp for excellent results. Also I use BOLS Dry Orange liqueur, commercial grenadine and fresh juices. I shake this cocktail and serve in my new ceramic mug, garnish with a traditional flag.

The Zombie Cocktail is great drink. Admirable, very booze and very funny cocktail. The Zombie is a Damn Strong Rum Punch! :)