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11 Jul 20096:35 am
Robert, I've had a Sazerac done that way, with bourbon and cognac, at the bar of the Monaco Hotel in San Francisco. They are sublime!
If you think about it, it makes sense: bourbon is sweeter, and IMHO generally less complex, than a good rye; adding cognac dries the drink out a bit, takes the edge off the bourbon's sweetness, and adds a few more layers of flavor.
I'm a big fan of the Sazerac. Had my first one on a lark (I'd never heard of it!) at a New Orleans themed restaurant, and it was love at first sip. In fact, the Sazerac, along with the show "Mad Men", got me hooked on rye whiskey, and got me interested in mixology in general, and hence, this site!
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