Bar Goto's Plum Sazerac, A Summery Take On The Classic

PlumSazerac
Brian Quinn•

It's a crowd-pleaser. Rye whiskey, sugar, bitters, absinthe and lemon oils create the perfect balance of flavors and unmistakable aromatics. Though the traditional Sazerac's formula seems simple, making one requires great attention to detail, from ensuring the drink is served as cold as possible to making sure it's not overdiluted to adding a bit of performance by throwing the rocks glass in the air as you coat the inside with absinthe.

Kenta Goto, barman and owner of the newly opened izakaya/cocktail den Bar Goto, wanted to turn this classic into a summery whiskey cocktail. His Plum Sazerac uses a well-oaked bourbon as opposed to rye whiskey and adds plum brandy for a drink with a decidedly more elegant bite. Goto uses a snifter to bring out the vanilla and delicate fruit aromatics, as well as a touch of anise from the absinthe. Most would expect a cleansing lemon peel garnish on the nose of this drink, but this time it is intentionally omitted, allowing the bourbon and subtle brandy notes to shine through.

While the drink is great on its own, it only gets better opposite Bar Goto's selection of okonomiyaki, or savory pancakes, and addictive miso wings. By bringing together the worlds of Japanese comfort food and craft cocktails inspired by Goto's long tenure at Pegu Club with equal significance, it's hard to decide which is more enticing. Like the Sazerac itself, the beauty comes from one's attention to detail, and when done right, it's hard to beat.

Classic Sazerac

Servings: 1 cocktail

Ingredients

2 ounces Rittenhouse Rye

1 white sugar cube

2 dashes Peychaud's Bitters

Absinthe for rinsing

Directions

  • In a chilled mixing glass, soak a sugar cube with bitters and muddle gently to emulsify. Add rye whiskey.
  • Stir well with ice for 10 seconds and strain into a chilled whiskey glass that has been rinsed with absinthe.
  • Garnish with the oils from a lemon twist, but discard the twist.

    • Plum Sazerac

    Servings: 1 cocktail

    Ingredients

    1 1/4 ounces Elijah Craig 12-year bourbon

    1/4 ounce Clear Creek Blue Plum Brandy (Slivovitz)

    1/4 ounce Demerara syrup

    1 dash Pernod Absinthe

    2 dashes Peychaud's Bitters

    Directions

  • Combine ingredients into a chilled mixing glass.
  • Add ice and stir for 10 seconds.
  • Strain into a snifter and serve. No garnish.

    • Difficulty: Easy

    Prep time: 3 minutes

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