The Sazerac Bar in New Orleans holds special meaning for me. It’s here that I discovered my love for the bar’s namesake. Not everyone shares my love and some find the taste of a Sazerac off-putting, even medicinal.
I wanted to make the Sazerac more accessible and Katie Bug was born.
I added a very good strawberry liqueur to the mix and substituted Peychaud’s bitters for the aromatic variety. The result is a sweeter version of The Sazerac that should remind one of spicy red licorice.
The Sagamore Spirit Rye Port Finish really puts this one over the top. A note on the absinthe rinse: I use a perfume sprayer to coat the glass as I find the traditional rinse overpowers the rye. You can do it either way, of course. A note on absinthe: get the best you can afford; it will make or break the cocktail. I personally use Absinthe Jade Nouvelle Orleans, but any top quality absinthe will do.
Make yourself a Katie Bug, sit back, and relax to some Smoking Time Jazz Club “Make a Tadpole Holler Whale” (Independent). I could easily see this record being played live inside the magnificent Art Deco-style bar. Cheers!
Flavor Profile: spicy red licorice
- 2 oz Sagamore Spirit Rye Port Finish
- 1/2 oz Merlet Crème de Fraise de Bois Strawberry Liqueur
- 2 dashes aromatic bitters
- 1 sugar cube
- Absinthe Rinse
Preparation: Absinthe rinse a small rocks glass. Set aside. Place the sugar cube in a mixing glass and add the bitters. Muddle both together. Add ice. Add the rye and strawberry liqueur into the mixing glass.
Stir for approximately one minute. Strain into the small rocks glass with the absinthe rinse.
Garnish: Strawberry Slice