In my last post we visited the Sazerac, and I skipped a bit of history and the corresponding recipe variant.
The original versions of the Sazerac called for cognac instead of rye, and that style is worth a try as you explore the classics and explore your preferences.
To make a cognac Sazerac, follow the directions for a rye Sazerac, but substitute 2 ounces of cognac for the rye, and skip the maraschino liqueur if you use any.
Some recipes will call for simple syrup instead of muddling the sugar in the glass, that’s a good option, but make you own, don’t use commercial simple syrups. And yes, I’ll cover that in an upcoming post.