Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads back to Lyn 65 in Richfield for a drink that provides a taste of “The Big Easy.”
1 oz Pierre Ferrand 1840 Cognac
1 oz Old Overholt Rye
5 dashes Peychaud’s Bitters
1 barspoon demerara syrup*
Stir over ice to dilute to taste. Pour into chilled low ball glass, rinsed with Absinthe. Take one lemon peel and twist over glass.
*Demerara Syrup Recipe:
1.5 cups demerara sugar
1 cup water
Heat gently and stir, until sugar dissolves. Store unused portion in refrigerator.
The Sazerac became the “official” cocktail of New Orleans in 2008, but its history in the city goes back to the mid-1800s.
The unique ingredient — absinthe — was illegal in the U.S. until recently, so feel free to substitute any anisette liqueur. The point is to get the flavor and scent of anise without overwhelming the cocktail.
Lyn 65 bartenders actually use a small spray bottle to lightly mist the glass. A demerara simple syrup adds an extra “toasty” depth to the sweetness that simple syrup usually provides.
And don’t substitute other bitters for the Peychaud’s; it’s part of what makes a Sazerac the rich and balanced cocktail it is!
Lyn 65 proudly crafts simple, yet creative bar fare inspired by the many diverse cultures around the world, using seasonal and local ingredients. When the restaurant’s original opening date was delayed for several months, co-owner Ben Rients watched every episode of Magnum P.I. to pass the time.