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After-Dinner Sazerac

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A stirred Sazerac-style drink of Yamazaki 12 Japanese whisky, sugar and Angostura, with a Kahlúa rinse and a makrut lime leaf for aroma. Created by Giancarlo Quiroz Jesus at Corner Bar in Auckland in 2010.

Similar names: Dinner Party, Dinner Time, Ribs For Dinner, Steak Dinner Shot

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Dry
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Sugar
1
Angostura Bitters
1 dash
Japanese Whisky, Yamazaki 12 Yamazaki 12
60 ml
Makrut Lime Leaf
1 lf
Kahlúa
1 rinse
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Soak a sugar cube with Angostura bitters, then place it in an iced glass.
  2. Mix rye whiskey with ice, stirring to chill.
  3. Strain into the prepared glass.
  4. Crush a kaffir lime leaf into the cocktail, wipe the rim of the glass with it, and discard the leaf.

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