The Sazerac, a historic New Orleans cocktail, is traditionally a potent mix of rye whiskey, Peychaud’s bitters, sugar, and absinthe. Modern mixologists often experiment with this classic, and one popular twist is the split base Sazerac, using both rye whiskey and cognac to create a more complex and nuanced flavor profile. This version balances the spice of the rye with the fruity notes of the cognac, resulting in a smoother, more approachable drink.
What is a Split Base Sazerac?
A split base Sazerac simply means that the cocktail uses a combination of two different base spirits, in this case, rye whiskey and cognac, instead of relying solely on one. This technique allows for a more intricate flavor profile, combining the best qualities of both spirits. The split base Sazerac offers a delightful compromise, showcasing both the spicy, bold character of rye and the smoother, fruitier elegance of cognac.
The History of the Sazerac and the Split Base Variation
The Sazerac’s origins trace back to 19th-century New Orleans, where it was initially crafted with Sazerac de Forge et Fils cognac. However, due to a phylloxera outbreak that devastated French vineyards in the late 1800s, rye whiskey became a common substitute. Today, both rye and cognac are accepted bases, and the split base version is a modern adaptation that honors the cocktail’s history while adding a contemporary twist.
Expert’s Opinion
“Splitting the base in a Sazerac allows you to play with the nuances of both rye whiskey and cognac, creating a more balanced and interesting cocktail,” says cocktail expert and bartender, Cara Devine from Behind the Bar. “The rye provides the spice and backbone, while the cognac adds fruit and floral notes, resulting in a more complex and satisfying drink.”
Split Base Sazerac Recipe
Here’s a classic split base Sazerac recipe:
Ingredients:
- 1 oz Rye Whiskey (such as Rittenhouse or Sazerac Rye)
- 1 oz Cognac (such as Pierre Ferrand 1840 or Rémy Martin 1738)
- 1/4 oz Simple Syrup (or 1 sugar cube)
- 4 dashes Peychaud’s Bitters
- 1/3 oz Absinthe (for rinsing)
- Lemon peel, for garnish
Equipment:
- Rocks glass
- Mixing glass
- Bar spoon
- Jigger
- Julep strainer
Instructions:
- Chill the Glass: Place a rocks glass in the freezer to chill.
- Absinthe Rinse: Remove the chilled glass and pour in the absinthe. Swirl to coat the inside of the glass, then discard the excess.
- Mix the Cocktail: In a mixing glass, combine the rye whiskey, cognac, simple syrup, and Peychaud’s bitters.
- Add Ice: Fill the mixing glass with ice.
- Stir: Stir well for 20-30 seconds to chill and dilute the cocktail.
- Strain: Strain the mixture into the absinthe-rinsed rocks glass.
- Garnish: Express the oils from a lemon peel over the drink by twisting it, then discard the peel.
Tips for the Perfect Split Base Sazerac
- Quality Spirits: Use high-quality rye whiskey and cognac for the best flavor.
- Proper Chilling: Ensure both the glass and the cocktail are well-chilled.
- Express the Lemon Peel: Expressing the lemon peel releases aromatic oils that enhance the drink’s aroma and flavor.
- Balance: Adjust the simple syrup to your taste. Some prefer a drier Sazerac, while others like a touch more sweetness.
Variations on the Split Base Sazerac
- Mostly Cognac: For a smoother, fruitier cocktail, use 1.5 oz cognac and 0.5 oz rye.
- With Angostura Bitters: Add a dash of Angostura bitters for extra complexity.
- Spiced Syrup: Infuse your simple syrup with spices like cinnamon, clove, or star anise for a festive twist.
- Bananarac: Add banana liqueur, demerara syrup, and aromatic bitters.
- Kanar Sazerac: Use cognac and Fernet-Branca amaro. Add orange and Angostura bitters, simple syrup, and a salt rim.
- Pumpkin Sazerac: Add spiced pumpkin syrup.
Serving and Enjoying Your Split Base Sazerac
The Sazerac is best served in a chilled rocks glass, neat (without ice). It’s a sophisticated cocktail perfect for sipping and savoring. Pair it with appetizers like cheese and charcuterie, or enjoy it as an after-dinner drink.
The Sazerac vs. Other Classic Cocktails
- Sazerac vs. Old Fashioned: Both are whiskey-based cocktails with sugar and bitters, but the Sazerac uses rye whiskey (or a split base) and absinthe, while the Old Fashioned typically uses bourbon.
- Sazerac vs. Manhattan: The Manhattan includes sweet vermouth, while the Sazerac does not.
The Split Base Sazerac is a testament to the enduring appeal of classic cocktails and the creativity of modern mixology. Whether you’re a seasoned cocktail enthusiast or a curious beginner, this variation offers a unique and rewarding drinking experience.
