William Elliott’s Sazerac
Known as St. Tammany on the Maison Premiere menu, this drink’s distinctive flavor came from three non-traditional twists.
- story: Chloe Frechette
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Known as St. Tammany on the Maison Premiere menu, this drink’s distinctive flavor came from three non-traditional twists.
This straight-shooting recipe calls on an atomizer for the absinthe rinse to enhance the drink's aromatics.
This interpretation of the classic calls on a split base of rye and Cognac.
Gin and rye whiskey make for "strange but awesome bedfellows" in this strong, stirred drink.
Becherovka complements the spicy characteristic of rye, while the ginger and cinnamon notes are bolstered by bright cherry.
A winning take on the classic.
Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters...
This take on the De La Louisiane swaps out Bénédictine for Creole Shrubb and trades in sweet vermouth for a dose of bitter Averna.
A whiskey-based spice bomb that can be easily batched for a crowd.