Mulled Sazerac
Hot mulled drinks are a wintertime necessity, and the Mulled Sazerac is the warm winter cocktail that you never knew you needed. One sip, and you’ll see why this is the perfectly balanced, full-proof drink that will get you through this winter, and the next, and the next…
Servings: 4
Ingredients
- ¾ cup Rye Whiskey (6 oz)
- ¾ cup Bourbon Whiskey (6 oz)
- 6 tablespoons Maple Syrup (3 oz)
- 2 tablespoons Absinthe (1 oz)
- 1 teaspoon Angostura Bitters (8 dashes)
- 1 teaspoon Peychaud's Bitters (8 dashes)
- 1 Cinnamon Stick
- 2 whole Star Anise
- 3 whole Cloves
- 4 Green Cardamom Pods, cracked
- ⅛ teaspoon Coriander Seeds
- 2 strips Lemon Peel (3-inch)
- 1 Orange Wheel (¼-inch thick)
- 4 strips Lemon Peel, for garnish
Instructions
- Combine rye, bourbon, maple syrup, absinthe, angostura bitters, and peychaud’s bitters in a large liquid measuring cup. Add cinnamon, star anise, cloves, cardamom, and coriander to a medium saucepan. Turn heat to medium; cook, stirring frequently, until spices are toasted and fragrant, about 2 minutes.
- Quickly add liquid ingredients to saucepan; mixture will sizzle. Add lemon peel and orange. Partially cover saucepan; bring mixture to a bare simmer over medium heat, about 3 minutes. Reduce heat to low; cover saucepan, and simmer for 15 minutes. Remove saucepan from heat, and keep covered for 15 minutes.
- Strain cocktail through a fine-mesh strainer, pressing gently on solids to extract liquid. Divide cocktail evenly between 4 small mugs or heat-proof glasses. Express oils from lemon peel garnishes over each cocktail; drop peel in glass; cheers!
Notes
- The spice blend was developed specifically for this sazerac recipe, however if you already have a mulling spice mix that you prefer to use, you can substitute it for the whole spices in the recipe. Make sure to scale the mulling spice for a 2 cup volume of liquid.
- The recipe makes four 4-oz portions. If you choose to pour yourself a larger portion, I won’t tell anyone—it’s that smooth. I’m also obliged to say: please drink responsibly. If you choose to double the recipe, I would increase, but not double the spices. I haven’t tested a double batch yet; more on that to come later.
- If you have any leftovers, let the sazerac cool, covered. Transfer the cocktail to an airtight container and store in the refrigerator. To reheat, microwave for 30 seconds.