Creole-Rum Sazerac

Drew Pompa, Takoi | Detroit

Can we legitimately call this drink, which originates in 1977’s Two-in-One International Recipe Card Collection for Mixed Drinks and Hors d’oeuvre, a “Sazerac”? Probably not, but Takoi beverage director Drew Pompa thinks it deserves a fair shake nonetheless. A split base of Guyanese and Jamaican rums provides a well-calibrated starting point, complemented by a number of disparate but cooperative ingredients, including Louisiana staples Peychaud’s bitters and Crystal Hot Sauce.


Serving: 1

  • 3/4 ounce Guyanese rum, preferably El Dorado 3-Year
  • 3/4 ounce Jamaican rum, preferably Plantation Xaymaca Special Dry
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 teaspoon Crystal Hot Sauce
  • 1/4 teaspoon Peychaud's Bitters
  • 1/8 teaspoon absinthe

Garnish: lemon peel

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a rocks glass over a large ice cube.
  3. Garnish with lemon peel.

Tagged: creole rum, Sazerac