Distillery Row's "The Cocktail Demystified"

2016 Cocktail Demystified was a rush-   At Stone Barn, we served mini-Sazeracs, which take me to New Orleans every time.  There's a multitude of ways to make a Sazerac- here's the one we enjoyed today:

  • 1 1/2 oz Rye Whiskey (we used the straight rye, port-barrel aged which is going to be released in June)
  • 1/3 oz pinot noir brandy
  • spoon of cardamom simple syrup
  • 3 splashes Peychaude's Bitters
  • 1 splash Angostura Bitters

stir in a glass with ice

served in a glass rinsed with Stone Barn Ouzo
lemon twist.