Sazerac Rye 6 Year Old Rye 750ml
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About the Sazerac Rye 6 Year Old Rye 750ml
This is a very nice expression of a rye for mixing as it still retains its youthful zest and spiciness to stand up well to mixers without being overly assertive. For traditionalists there is also of course the Sazerac Cocktail, the recipe from the Sazerac website is: The Original Sazerac Cocktail Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it.
Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink.
Product/bottle images are illustrative only and may differ in vintage, bottle shape, or label.
Due to the Alberta Government distribution system, BSW Liquor cannot always guarantee the availability of specific vintages. We regularly update our website to reflect the most accurate vintage information. In instances where the requested vintage is not available, we will promptly contact you. You will then have the option to accept the available vintage or cancel the product from your order.
For more information contact shop@bswliquor.com.
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Sazerac Rye 6 Year Old Rye 750ml
Sazerac Rye 6 Year Old Rye 750ml
This is a very nice expression of a rye for mixing as it still retains its youthful zest and spiciness to stand up well to mixers without being overly assertive. For traditionalists there is also of course the Sazerac Cocktail, the recipe from the Sazerac website is: The Original Sazerac Cocktail Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it.
Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink.
