Zazarac Cocktail

Wow, this cocktail, and one more and a major portion of this project completed.

Oh, wait, I will have to change the footer, if I am going to continue on after the Zed…

Zazarac Cocktail
1/6 Bacardi Rum. (1/2 oz 3/4 oz Barbancourt 8 Year)
1/6 Anisette. (1/2 oz 3/4 oz Anis del Mono dulce)
1/6 Gomme Syrup. (1/2 oz 3/4 oz Mesquite Bean Syrup)
1/3 Canadian Club Whisky. (1/3 oz Rittenhouse Bonded)
1 Dash Angostura Bitters. (1 dash Angostura Bitters)
1 Dash Orange Bitters. (1 dash Regan’s Orange Bitters)
3 Dashes Absinthe. (3 dash Absinthe)
Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.

Out of Small Hand Foods Gum Syrup, so instead substituting Mesquite Bean Syrup, which is made by extracting the juice from the mesquite bean pods that grow abundantly in the deserts of the southwestern United States.

As usual, in cocktails sourced from Harry McElhone’s 1928 “ABC of Cocktails”, that Harry Calls for Rye Whiskey instead of the Savoy Cocktail Book’s Canadian Club.

Such a long ingredient list, you just sort of wonder what was going on in the head of the person who threw all this together. Had they had a Sazerac many years ago and were attempting to recreate the flavor with ingredients they had at hand?

There is an interesting and somewhat unexpected spiciness, reminiscent of fruitcake. Still, there is no way this is anything other than way too sweet, even well stirred.

Spatchcock that chicken.

Really, I just like to say, “Spatchcock”. It’s probably a character flaw.

But it really is an awesome way to flatten out a chicken and roast it evenly. Works for Turkeys too!

The Roast Chicken with bread salad from Zuni Cafe, no matter how literally you take Judy Rodgers’ crazily detailed instructions, is a truly awesome presentation. One of the best dishes from that generation of chefs. Roast a chicken. Then deglaze your pan with wine and a little vinegar. Adjust seasonings. Fill a bowl with bitter greens, like Arugula, add some freshly toasted croutons. Pour the warm dressing over the greens and croutons and toss to combine. Serve your roast chicken pieces on top. So tasty!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

7 thoughts on “Zazarac Cocktail

  1. Erik,
    Almost there, amazing! What’s the history of the Zazarac name, is it at all related to the Sazerac, trying to capitalize on it’s popularity?

      • It’s gone from the latest edition and so gone from the book’s subtitle. It’s now mentioned in passing only as part of the Mother-in-Law, in as much as that cocktail *appears* to have been a derivative of it.


  2. I was perusing a menu which was inserted in the 1939 International Exposition Program, from Crillo’s Specialty Kitchen, do any of you seniors remember that grand exposition? I sure do as a kid. I was looking at the Special Cocktail list at 40 and 60 cents per, and listed was a Zazarac, anybody tried one of these, what were they and do they still have them? maria

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