May 6, 2016
In
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.