I was recently roaming around Grounds for Sculpture in Hamilton, NJ with a fellow artist/musician friend, Andrea. The winds blew in the clouds and a nor-easter, and we grew quite chilly running about looking for shelter and warmth. We headed into the restaurant, Ratz back door to sit at the bar and have some tea. Talking to the bartender, Nick about various life related issues- relationships.
In this visit I asked if they had a new fall menu up, and he stated not only did they, but they also had redesigned a few drinks to pair with the food. This bartender most certainly takes his job seriously! Describing a Rye Whiskey infused drink where the glass is lined with Absinthe. Most intriguing. I asked for one, and wanted to watch as he carefully poured each element of the fusion into the glass, then the shaker, lined the glass with the most deadly libation, and softly squeezed the orange peel as he poured the drink slowly into the small highball glass.
The scent of orange and hints of Autumn rang through as my nose and mouth began to meld the flavors. Thoughts of maple pumpkin crunch pie floated about my head- as a pairing with this drink at home! The whiskey was smooth, not overwhelming as Rye can be; it was fantastic!
Sazerac Cocktail Recipe-
1 tsp sugar
1 1/2 oz rye whiskey
1 dash absinthe
2 dashes bitters
2 dashes Angostura® bitters
1 twist lemon peel
Chill an old-fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the old-fashioned glass remove the ice and pour in the absinthe coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Add the lemon twist.
Serve in: Old-Fashioned Glass
Visit Nick at Ratz most afternoons and evenings after you have walked Grounds For Sculpture!
Chef E Stelling
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