Cocktail Week: Death and Company

When the holidays and cold weather (for California, anyway) come rolling around the corner, it’s nice to have a warming spiced drink in hand. Even with a giant ice-cube, Death and Company gives me a cozy, warm feeling with each sip. Part of it is the bourbon, but a larger part of it is the spiced honey syrup, which the BF made using honey, cloves, cardamom, cinnamon, and star anise. The syrup smelled amazing simmering on the stove.

Cocktail Week: Death and Company

The drink is served on ice, which may seem like an odd choice for a cold holiday beverage, but one sniff of the spices made me think of pumpkin pie and eggnog. The recipe’s in this month’s issue of Imbibe Magazine on pg 45. I’d post it, but this issue is particularly good and worth getting because of all the holiday drinks it highlights.

Cocktail Week: The Sazerac

The Sazerac is what I’d describe as an Old Fashioned jazzed up for a Friday night. It’s still a strong whiskey drink, but the added absinthe rinse gives it a little somethin-somethin. It smells sweet and fruity, but don’t let this little drink fool you. It’s no girly-drink to be carried around by one with perfectly polished nails and a tacky wristlet.

Cocktail Week: The Sazerac

Recipe (via Jeffrey Morgenthaler)

In a 16-oz mixing glass, combine:
1 sugar cube
-or-
¼ oz simple syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters*
Small splash water

Muddle together until sugar cube is dissolved (skip this step if using simple syrup, obviously)

Add:
2 oz rye
Fill mixing glass with ice and stir contents until well-chilled. Strain into Herbsaint-rinsed Old Fashioned glass. Twist lemon peel over drink to express oils, and discard peel.

* The BF used Bitter Truth Jerry Thomas bitters instead of the Angostura ones.