Straight from New Orleans – hereÂ´s a different take on the Sazerac…
Created by a friend of mine, Geoffrey Wilson – celebrating Haiti’s influence on New Orleans culture at Loa in downtown New Orleans! itÂ´s a Sazerac with Barbancourt rum instead of rye or cognac spiced up with cloves and Jerry Thomas bitters.
The drink was createdÂ on in january this year at the Cheers conference when a bunch of New Orleans bartenders were working the tiki bar to set up. Someone asked Geoffrey to make a tiki version of a true New Orleans classic, and this is what he came up with – and the drink worked out to the point of Geoffrey making a bunch of Â them.
Then the drink recipe was brought to Loa, and it’s been on the menu since. Guess whoÂ´s soon gonna go over to Loa and try the original? yep yours truly…:-)
A mix of New Orleans classic, Haiti and Tiki…if thatÂ´s not pretty ecclectic i donÂ´t know what is – and the result is inspirational! and tasty…
Rhum Barbancourt is made in Haiti and is different from other rums in that itÂ´s not an agriole, and not a molasses rum but still uses fresh sugarcane juice. So it sits on itÂ´s own and is made like cognac.Â They ferment the juice for three days and there aged rums is double distilled. Age it in oak, blend it, cold filter, and bottle.
Dupre Barbancourt was a cognac maker from France. His double distillation method was revolutionary in Haiti back in 1862, using fresh cane juice. It’s not agricole because it’s not made in Martinique and distilled at lower proof. It’s more like agricole than most rums, but it’s truly unique among all rums.
During the fresh cane cutting season, january to late april, they’ re using fresh cane. Other times of the year they use cane juice concentrated into syrup, which does not spoil.
The syrup is similar to Zacapa’s “sugar cane honey” which is also used for some parts of Diplomatico Exclusiva.
But here is the drink recipe so you can make it at home if you canÂ´t go to Loa.
2 oz Rhum Barbancourt 8 (or 5)
.5 oz simple syrup (skinny)
6 dashes Bitter Truth Jerry Thomas bitters
Herbsaint rinse – rinse the serving glass with Herbsaint and discard or leave, your choice – i prefer to leave it in the glass just as itÂ´s done in the video.
Proceed as in the video by adding everything else into a mixing glass, adding ice and stir then strain into the serving glass which should be chilled before using it and finish with twisting a lemon peel above the glass to let the oils come out and if you wish also rinse the rim with the peel.
Oh the fragrance….
Don`t have the Jerry Thomas bitters? sub with some more cloves and dashes of Creole bitters – donÂ´t have the Creole bitters? use Peychauds.
This turned out to be a very nice and spicy drink and it tasted Sazerac alright! like an exotic cousin…golden brownish color and with a dust of cloves…a very fine drink indeed.