Forget the Catcher in the Rye, try out this Basil in the Rye, which is a modern take on the classic cocktail Sazarac. If you're willing to try out new mixed drinks, then this is definitely one you need to down. Both delicious and satisfying, with an aromatic feel. And this is a stirred cocktail, not shaken, because it will ruin the flavor otherwise.
"Matthew Coughlin of Aquitaine Boston offers his spin on the classic Sazarac cocktail. Instead of Cognac, he uses a fresh basil and citrus syrup, rye whiskey and a hint of Pernod. Peychaud's bitters create a vibrant hue and a few drops of orange oil give this cocktail an aromatic finish. Smooth!"
Basil Citrus Syrup
* 2 cups water
* 2 cups sugar
* handful of fresh basil, chopped
* lemon peel
* orange peel
* 2 oz rye whiskey
* 4 dashes Peychaud's bitters
* ½ oz Basil Citrus Syrup* (see how-to below)
* ¼ oz Pernod, just enough to coat rocks glass
* 1 orange peel, pinched for oil
Make Basil Citrus Syrup
1. Bring water and sugar to a boil
2. Pour over basil, lemon peel and orange peel. Let cool
3. Strain into a bottle for ease of use
1. In a tall glass, add rye whiskey, Peychaud's bitters and Basil Citrus Syrup
2. Fill the glass with ice and stir (about 13 seconds)
3. In a separate glass (rocks glass suggested) add Pernod, swish to coat glass, then pour out excess
4. Squeeze out oil of 1 orange peel, add 1 large ice cube to the glass, strain cocktail over ice and serve
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