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Cocktail de la semaine : le Sazzaquack
L’un des bars à cocktails les plus avant-gardistes de Londres revisite avec audace un cocktail du XIXe siècle en utilisant le whisky de seigle haut de gamme de WhistlePig
- Texte: Aobh O'Brien-Moody
Max Venning is the co-founder of Three Sheets, a London cocktail bar that first threw open its doors in Dalston in 2016 and quickly garnered a cult following among industry insiders – so much so that it has featured on the World’s 50 Best Bars list five times. Last year saw the successful opening of a second Three Sheets outpost in Soho, offering even more Londoners the opportunity to sample the bar’s iconic cocktails.
One such tipple is the Sazzaquack, a playful take on the classic Sazerac cocktail, which hails from New Orleans and is typically made with rye whiskey, absinthe, bitters and sugar. In typical Three Sheets fashion, Venning takes things up a notch. He combines Seven Tails XO, WhistlePig 10-year, Five Spice and Rooibos Tea, all of which are mixed over ice and, as the name suggests, served in a quaint rocks glass with a duck in the bottom – a novel touch that encourages imbibers to take themselves a touch less seriously. A fragrant lemon absinthe spray is spritzed over the concoction as a final flourish.
The rye that Venning chooses to use for his inventive iteration is WhistlePig’s 10-year, one of the highest-rated rye whiskeys of all time and WhistlePig’s flagship rye whiskey, which it started its journey with almost 20 years ago. Made using 100% rye, it is distilled and initially matured in Canada before being aged further at the WhistlePig Farm in Vermont. The result is a bold, spice-forward flavour profile of clove, mint, barrel char, creamy caramels and butterscotch, which lend the Sazzaquack a serious sense of depth.
Should you wish to play mixologist at home, follow the recipe below to make your own Sazzaquack. While the duck certainly isn’t required, it’s guaranteed to get your guests talking.
Comment préparer le Sazzaquack de Three Sheets
Ingredients
- 25ml Seven Tails XO
- 20 ml de WhistlePig 10 ans d’âge
- 5 ml de Seven Tails au rooibos et aux cinq-épices (voir ci-dessous)
- 10 ml de sirop de sucre (2:1)
- 1 goutte de sauce soja
- 1 drop orange flower water
- 1 goutte de bitter Peychaud’s
- Spray d’absinthe au citron (voir ci-dessous)
Méthode
Remuez tous les ingrédients avec des glaçons pendant 30 secondes, filtrez dans un verre à whisky et garnissez d’un spray d’absinthe au citron.
Seven Tails au rooibos et aux cinq épices
- 50ml Seven Tails XO
- 2.5g rooibos
- 2,5 g de cinq-épices
Laissez infuser pendant 30 minutes, puis filtrez.
Spray d’absinthe au citron
- 20 g de zeste de citron
- 20 ml d’absinthe
- 20 ml de vodka
Laissez infuser pendant 20 minutes, puis filtrez dans un vaporisateur
